Carbonara with Yo! Egg Yolks Recipe

Indulge in this exquisite rendition of Carbonara, where traditional Italian technique meets modern plant-based innovation for a dish that's as elegant as it is delicious.

Ingredients You'll Need:

• 8 ounces (225g) artisanal spaghetti
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, finely minced
• 2 Yo! Egg yolks
• 1/2 cup plant-based pancetta-style ham, finely diced
• 1/2 cup vegan Parmesan, finely grated, plus more for service
• Freshly cracked black pepper, to taste
• Chopped fresh chives, for garnish
• Yo Egg proprietary black salt mix

Instructions:

1. Render the Plant-Based Pancetta: In a large sauté pan, warm extra-virgin olive oil over medium flame. Add plant-based ham and sauté until it achieves a golden-brown crispness. Transfer to a paper towel-lined plate.
2. Emulsification Prep: In a mixing bowl, vigorously whisk together Yo! Egg yolks and vegan Parmesan until a smooth emulsion forms. Season with freshly cracked black pepper.
3. Aromatic Infusion: In the same sauté pan, gently sweat minced garlic until fragrant, ensuring not to brown, about 1 minute.
4. Al Dente Pasta: Cook spaghetti in salted boiling water until al dente, following the artisanal pasta’s guidelines.
5. Tossing and Coating: Lower the flame to a gentle simmer. Add the al dente spaghetti and rendered plant-based pancetta to the pan, tossing with the garlic-infused oil.
6. Sauce Creation: Off the heat, swiftly drizzle in the egg yolk and Parmesan emulsion, tossing continuously to coat the pasta and create a glossy, velvety sauce.
7. Garnishing: Nestle a Yo! Egg yolk atop each serving. Dust with a pinch of Yo Egg proprietary black salt mix for enhanced flavour.
8. Plating: Serve immediately, garnished with extra grated vegan Parmesan, a grind of black pepper, and a sprinkle of fresh chives.