So after making the egg pasta recipe below that uses 4 yolks, you’ll tend to have a lot of egg white left over. Especially if you use your fresh egg tagliatelle to make a bowl of carbonara:
Which uses another egg yolk! I’ve adapted Tyler Florence’s Carbonara recipe (for two):
enough noodles for 2
1 tbsp olive oil
4-6 strips of bacon (or guanciale or pancetta), sliced into thin strips or lardons
2 garlic cloves, minced
1/2 a large shallot (minced)
1 large egg
1 large egg yolk
1/2 cup freshly grated parmigiano reggiano (non compromisable)
Handful of flat leaf parsley (can omit)
0. Whisk the egg, egg yolk, and parmesan together in a bowl.
1. Bring a pot of salted water to a boil.
2. When it is boiling, add the noodles and on another hob, start heating the olive oil in a deep skillet on medium fire; when the oil starts smoking, add the bacon
3. After about 2 minutes, add the minced garlic and shallots to the skillet.
3. Stir constantly to prevent the garlic from burning. Fry till the fat has rendered and the bacon is a deep reddish brown
4. When the noodles are done, remove them from the boiling water immediately into the skillet to coat with the bacon fat
5. Remove the skillet from heat and stir in the egg mixture to coat the noodles.
6. If the sauce is too lumpy/thick, add some of the pasta boiling water to thin it.
7. Season with parsley and black pepper.
8. Garnish with chives or more parsley.
I’ve tried this with 2 whole eggs instead of 1 egg and 1 egg yolk, and the sauce just doesn’t achieve the same creaminess as if you omitted the egg white (unnecessary proteins denaturing and all that). I highly recommend reserving the second egg white for breakfast sandwiches or something if you don’t want your carbonara sauce to look all curdled and gross.
So now I have 5 egg whites, 4 from my egg noodles and 1 from my carbonara sauce. The most obvious thing to make would be pavlova, as a semi “light”, fruity dessert (even though I doused mine liberally in salted caramel sauce from Hot Cakes in Ballard and also some chocolate ganache.
My meringues didn’t behave too well and totally deflated and did not come neatly off the parchment, so instead I’ll leave you with Renee Erickson’s recipe for pavlovas that will hopefully work out better. The key is to use extra fine sugar.
4 large egg whites (about 133g) AT ROOM TEMPERATURE
1/16 tsp kosher salt
2/3 cup superfine sugar
1. Preheat the oven to 200 degrees F on the convection bake setting
2. Line a baking sheet with parchment and set it aside
3. Strain the egg whites througrh a fine mesh strainer to get rid of the chalazae. Use a rubber scraper to push the whites through the strainer
4. In the work bowl of a stand mixer fitted with the whisk attachment (make sure both the bowl and the whisk are clean and dry), whip the whites on medium speed until frothy. Add the salt; then, with the mixer still running, add the sguar in a slow steady stream. When all of the sugar has been added, increase the speed to high and whip for 5 minutes, until the mixture forms stiff peaks and has a pearly sheen to it. If you rub a bit of the mixture between two fingers, you should no longer feel little sugar granules.
5. Using 2 large serving spoons, drop the mixture in orange-size blobs onto the prepared baking sheets, about 6 per sheet, pushing one spoon into the middle of each to form a well, which will be filled with fruit later. (Each meringue should measure about 4 inches across with a roughly 2 inch wide well).
6. Bake for 3 hours, or until they are dry and crackly on the outside and still just a bit moist in the center – similar to a marshmallow. Remove from the oven and let cool completely on the baking sheets before using, or, if you prefer slightly drier meringues, return the meringues to the oven, turn the oven off, and let the meringues dry out in the oven overnight.
7. To serve, fill each well with freshly whipped cream (I use Reddiwhip because who has time to make freshly whipped cream) and fruit.