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:
- 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.
- 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.
- Aromatic Infusion: In the same sauté pan, gently sweat minced garlic until fragrant, ensuring not to brown, about 1 minute.
- Al Dente Pasta: Cook spaghetti in salted boiling water until al dente, following the artisanal pasta’s guidelines.
- 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.
- 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.
- Garnishing: Nestle a Yo! Egg yolk atop each serving. Dust with a pinch of Yo Egg proprietary black salt mix for enhanced flavour.
- Plating: Serve immediately, garnished with extra grated vegan Parmesan, a grind of black pepper, and a sprinkle of fresh chives.
