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Guanciale Soft-Scrambled Eggs

A breakfast take on carbonara or pasta alla gricia—eggs soft scrambled in guanciale fat, crispy guanciale, grated pecorino romano, and freshly ground black pepper.
Chef Alex
Restaurant theshortli.st HQ
Cuisine Breakfast, Contemporary Italian-American
Servings 2

Ingredients

  • 6 Eggs
  • 125 g Guanciale Cut into Strips (Lardons)
  • 30 g Mature Pecorino Romano or 30 Month Parmigiano Reggiano Freshly Grated Plus Extra for Garnish
  • 5 g Crème Fraîche (or 1 tsp Heavy Cream or Cream Cheese) (1 tsp)
  • Salt
  • Black Pepper Freshly Ground

Optional Garnishes/Accompaniments

  • Very Thinly Sliced Pancetta
  • Chives
  • Toasted Sliced Sourdough or Brioche

Instructions

  • Add the guanciale to a cold pan (without oil), set the heat to medium-low, and cook until the fat renders and the guanciale is golden. Remove the guanciale and leave half the rendered guanciale fat in the pan. Reduce the heat to low.
  • While the guanciale cooks, vigorously beat the eggs in a bowl. Whisk in the salt, freshly ground pepper, freshly grated cheese, and crème fraîche.
  • Pour the beaten eggs into the pan with the guanciale oil and continuously stir the eggs with a silicone spatula. As curds form, add in half of cooked guanciale and continue to stir, breaking up curds as they form, removing the pan from the heat as necessary to avoid over cooking the eggs.
  • Just before the eggs reach the desired soft and runny, but not watery, consistency, remove from the heat and transfer the eggs to warmed plates. The eggs will continue to cook for a few minutes once removed the heat, and the warmed plates will help keep the eggs from solidifying.

  • Garnish with the remaining strips of guanciale, freshly ground black pepper, and by microplaning additional cheese atop the eggs. Optionally garnish with chopped chives or a very thin slice of pancetta or lardo that will partially render atop the warm eggs.
  • Serve immediately and enjoy with toasted bread.