If you love carbonara, then you’ll definitely love this carbonara omelette! A main course that, accompanied by a side dish, also becomes a single dish; with just a few simple ingredients, you’ll create a lip-smacking dish! You can also serve this omelette as an appetizer or as finger food for an aperitif, and I guarantee everyone will ask for seconds! But now enough talk, hurry to try the carbonara omelette!
Other tasty appetizer and aperitif recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Carbonara Omelette
- 5 eggs (XL size)
- 1.75 oz Pecorino Romano cheese (grated)
- 1.75 oz guanciale (thinly sliced)
- 1 pinch fine salt
- to taste black pepper (freshly ground)
Useful Tools
- Bowl
- Cutting Board
- Knife
- 1 Spoon
- 1 Cooking Spatula
- Pan
- 1 Plate to help flip it
- Kitchen Scale
Preparation of the Carbonara Omelette
Cut the guanciale into strips and put it in a pan over low heat so it sweats slowly; in the meantime, proceed to the next step.
In a bowl, add the eggs, Pecorino, a pinch of salt, and (plenty of) pepper and beat well with a spoon until a homogeneous mixture is obtained.
Pour the eggs into the pan, give a quick stir, cover, and cook over low heat for 8 minutes.
After 8 minutes, with the help of a plate and a cloth (to avoid burning yourself), flip the omelette and put it back in the pan on the other side, continue cooking for another 2 minutes, then serve (using the spatula to remove the omelette from the pan), and you’re done!
If you want, before serving, you can garnish with more grated Pecorino Romano and more pepper!
