Scrambled eggs carbonara style
Today we have a delicious recipe from @tinastausendschoen for you: Gnocchi and Mushroom Pan from the new Ceratal® Comfort Pan.
It’s not just a real eye-catcher, it also delivers on the hob. Simmer gently. Or turn up the heat when you want it crispy. Your choice with our Ceratal® Collection. The ceramic coating — made without PFAS/PTFE — lets ingredients glide effortlessly. Less scrubbing, more simmering. At home in your kitchen. Reliable on every hob. The CookStar® base distributes heat evenly right to the rim.
10 min
Total Time
5 min
Cooking Time
5 min
Preperation Time
Ingredients
| 1 tsp | clarified butter |
| 100 g | pancetta, cut into strips |
| 6 | eggs |
| 3 tbsp. | cream |
| 50 g | Parmesan, finely grated + extra for sprinkling |
| 4 | slices rustic farmhouse bread |
| coarsely ground pepper & sea salt |
Instructions
Step 1 of 3:
Add clarified butter and pancetta to the cold Ceratal® Frying Pan and heat slowly. Fry over low heat for about 5 minutes until the pancetta turns crispy. Remove the pancetta from the Frying Pan, leaving the fat in the Frying Pan.
Step 2 of 3:
Whisk the eggs together with the cream and Parmesan until light and airy. Add to the Frying Pan and stir vigorously again so the fat is evenly distributed through the egg. Over low heat, gently push from the outside towards the centre with a spatula for about 3-4 minutes.
Step 3 of 3:
Add the bacon and remove the Frying Pan from the heat. Let it rest briefly, then spoon onto the toasted slices of bread. Sprinkle with Parmesan and season with salt and pepper.
