Carbonara Roll
A delicious twist on the classic carbonara, perfect for when you don't have pasta at home.
Equipment
- Rolling Pin
- Pan
- Oven
Ingredients
- 12 slices bread
- 10 oz crème fraîche for the roll
- 7 oz bacon cut into strips
- 1.5 oz parmesan grated
- 3.5 oz crème fraîche for the coating
- 1.5 oz parmesan for the coating
- 2 oz mozzarella grated
- 3 pieces egg yolks with shell
- fresh chopped parsley for garnish
Instructions
- Remove the crusts from the slices of bread and lay them out in a rectangle, ensuring that they're slightly overlapping. Roll them out flat using a rolling pin and spread an even layer of crème fraîche on the entire surface.
- Fry the bacon strips in a pan until they're crispy; spread them out on top of the crème fraîche. Grate the parmesan on top.
- Roll the bread up and wrap it in food wrap. Twist the ends like a candy wrapper to keep the roll compact. Refrigerate the roll for about 30 minutes.
- Remove the food wrap and cut away both ends from the bread roll. Cover the entire roll with the second portion of crème fraîche and run a fork through it. Grate on some more parmesan and sprinkle on the mozzarella. Bake the roll in a convection oven set to 390°F for 20 minutes.
- Remove the roll from the oven and place the egg yolks inside half egg shells on top. Lightly press the shells into the roll so that small pits form. Bake everything one more time at the same temperature.
- Tip the now creamy egg yolks into each pit and sprinkle some parsley onto the roll. Your masterpiece is now finished!
