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Carbonara Butter

Source: https://www.tiktok.com/t/ZP8pp7nyJ

Ingredients

protein
  • 2egg yolks
  • 100 gguancale
dairy
  • 500 mlcream
  • 200 gunsalted butter(room temperature)
  • 1 cuppecorino cheese(finely grated)
pantry staple
  • 2 tsppepper(freshly cracked)
  • 500 gsalt

Instructions

  1. Place a bed of the salt in a container.
  2. Using the back of a spoon make three wells for the yolks.
  3. Separate eggs and gently place each yolk in the well.
  4. Cover the egg yolks completely with salt.
  5. Cover completely with cling film to ensure air tight.
  6. Place in fridge for 3 days to cure.
  7. Remove the yolks, dust off excess salt and rinse in water.
  8. Pat dry with paper towel and place on a rack.
  9. Place in 64 C / 150 F pre-heated oven for 1 - 1.5 hrs to dry out.
  10. Let cool to room temperature.
  11. Finely grate a yolk and set aside to use in butter.
  12. Process cream in a food processor until it separates into the butter and butter milk.
  13. Clean butter by kneading butter in bowl of water.
  14. Add the fat from the cooking guancale into the eggy butter.