Food My Muse

Cure Egg Yolks
7 Cover 2 to 4 egg yolks in tamari and a bit of mirin. Cure in the fridge for 4 hours.
Carbonara Pastina
0 Add the pancetta to a cold pan and turn heat on to medium low. Let the fat render and the pancetta crisp up. Remove the pancetta from the pan and save the fat.
1 Add the pecorino to a bowl with the egg, egg yolks, the rendered fat and lots of black pepper. Whisk.
2 Add the acini di pepe to a skillet with some black pepper and let it get a bit golden on medium heat.
3 Add your stock to a small pot and heat. Slowly add the hot stock, ½ cup a time mixing well. Once it's al dente, add about 2 tbsp of the broth to the egg mixture to temper it.
4 Add the egg to the pan, mix it really well on low heat for 1-2 minutes. Turn heat off and let it continue to cook/thicken mixing often. Add salt to taste, keep in mind you'll be adding the pancetta which is salty, cured yolk and more cheese on top.
5 Serve with the pancetta, more pecorino, black pepper, cured yolk and the salsa macha.