Carbonara bruschetta is truly super tasty and easy to prepare. I thought, “what if I use bread instead of pasta?”, let’s try them!!! For the recipe, I used pasteurized egg yolk, which is safer than fresh eggs because it’s free of bacterial load. The recipe then traditionally continues with the use of guanciale and Pecorino Romano.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 slices
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: All seasons
Ingredients
- 4.4 oz egg yolk
- 2.5 oz guanciale
- 2.3 oz Pecorino Romano
- 6 slices rustic bread
- to taste black pepper
Tools
- Kitchen scale
- Cutting board
- Knife
- Pan
- Bowl
- Grater
- Spoon
Steps
To prepare carbonara bruschetta…
In a bowl, pour the pasteurized egg yolk, add the grated Pecorino Romano and ground black pepper, then mix.
Cut the guanciale into cubes, removing the rind, and brown it in a pan without adding oil.
Finally, cut the rustic bread into slices, about 0.4 inches thick (I preferred not to toast the bread) and spread the yolk mixed with Pecorino Romano on top.
Garnish the slices with crispy guanciale cubes, a sprinkle of grated Pecorino Romano, and a dash of black pepper.
Variation
If you’re not a fan of raw egg, even if pasteurized, you can create an omelet with the same ingredients and serve it on the bread slices.
