Scrambled eggs carbonara style
Today we have a delicious recipe from @tinastausendschoen for you: Gnocchi mushroom pan from the new Ceratal® Comfort pan.
This pan is not only a visual stunner, but also excels on the stovetop. Sustainably manufactured in Germany from up to 60% recycled stainless steel, the Ceratal® combines responsible cooking with excellent non-stick properties. Free of PFAS/PTFE, this ceramic pan is a sustainable alternative. It also boasts a comfortable body with high sides and an extra-large cooking surface, an energy-efficient Fissler CookStar® base, and is suitable for all stovetops, including induction. The Ceratal® is the perfect companion for gentle yet crispy frying.
10 min
Total Time
5 min
Cooking Time
5 min
Preperation Time
Ingredients
| 1 tsp | clarified butter |
| 100 g | Pancetta, in strips |
| 6 eggs | |
| 3 tbsp | Cream |
| 50 g | Finely grated Parmesan cheese + extra for sprinkling |
| 4 slices of rustic farmhouse bread | |
| coarsely ground pepper & sea salt |
Instructions
Step 1 of 3:
Add clarified butter and pancetta to the cold Ceratal® pan and heat slowly. Fry over low heat for approx. 5 minutes until the pancetta becomes crispy. Remove pancetta from the pan, leaving the fat in the pan.
Step 2 of 3:
Whisk eggs together with cream and Parmesan until fluffy. Add to the pan and stir vigorously again to distribute the fat in the egg. Gently push from the outside towards the center with a spatula over low heat for approx. 3-4 minutes.
Step 3 of 3:
Add the bacon and remove the pan from the heat. Let it steep for a while and serve on the toasted bread slices. Sprinkle with Parmesan and season with salt and pepper.
