Roman Sunset Carbonara Crostini

A sophisticated take on the classic Roman pasta dish, this crostini features a creamy, rich topping of Pecorino Romano and egg yolk, studded with crispy, salty guanciale. The warmth of freshly cracked black pepper balances the luxurious texture, creating an unforgettable bite that is perfect for celebrating National Carbonara Day.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tbsp extra virgin olive oil
oz guanciale (or high
quality pancetta), diced
large pasteurized egg yolks
1/2 cup finely grated Pecorino Romano cheese
tbsp reserved guanciale fat
1/4
tsp freshly ground black pepper, plus more for garnish

Method

Preheat oven to 350°F (175°C). Brush the baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp.
In a small skillet, cook the diced guanciale over medium heat until crispy. Remove the guanciale with a slotted spoon and set aside, reserving 1 tablespoon of the rendered fat.
In a small bowl, whisk together the egg yolks, grated Pecorino Romano, reserved guanciale fat, and 1/4 tsp black pepper until a thick, creamy paste forms.
Immediately spread a spoonful of the yolk
cheese mixture onto each warm crostini. The warmth of the bread will slightly temper the egg mixture.
Top generously with the reserved crispy guanciale pieces and garnish with an extra dusting of freshly cracked black pepper before serving.

Chef's Tip & Pairing

The key to this recipe is to use the residual heat of the warm crostini and the reserved fat to slightly cook the egg yolk mixture without scrambling it. For a wine pairing, the saltiness and richness of the crostini pair perfectly with a crisp, high-acid white wine like a Vermentino or a dry Frascati from the Lazio region.

From the Tini Crostini Collection