Scrambled eggs carbonara style
Today we have a delicious recipe from @tinastausendschoen for you: gnocchi mushroom Frying Pan from the new Ceratal® Comfort Frying Pan.
Not only is this an absolute eye-catcher, it also performs brilliantly on the stovetop. Sustainably made in Germany from up to 60% recycled stainless steel, Ceratal® combines responsible frying with a very good non-stick effect. Free from PFAS/PTFE, this Frying Pan is the sustainable ceramic alternative. It also scores points with its "Comfort" body with a high rim and extra-large frying surface, the energy-efficient Fissler CookStar® base, and its suitability for all Stovetops, including induction. Ceratal® is the perfect companion for gentle and crispy frying.
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.
