Chef’s secret: pasta carbonara with cured egg yolk

A few years ago, Rosah van Schendelen reached the final of MasterChef Netherlands and currently works as head chef at A Beautiful Mess in the Amsterdam Bijlmer Bajes. In Chef’s secret, Rosah explains how to apply a high-end cooking technique in your own kitchen. This week: cured egg yolk.

After completing several culinary courses and working at restaurants Daalder, Breda and Guts & Glory, I currently stand behind the simmering pans of restaurant A Beautiful Mess. There, I train a team of refugees every day for jobs as chefs. I think it’s wonderful to work in a place where you can learn so much from one another. Of course, you mainly do that by continuing to try new things. That’s why I also share tips here for learning how to put a mind-blowing, restaurant-worthy dish on the table at home with just a few simple steps. Impressive cooking, made easy! Believe me, you’ll have that gorgeous Tinder date wrapped around your finger in no time.

Curing egg yolks

They’re always in my fridge: egg yolks preserved in salt. That’s called curing. It’s a well-known technique in which food is preserved for longer by extracting its moisture with salt. Curing something also changes its texture and, of course, its flavour. Think ham, cheese and cured herring. Very tasty, but why on earth would you do this to an egg yolk? And what can you then do with it?

As easy as pie

Okay: it requires some planning and patience, but it’s absolutely more than worth the wait. And without making a silly pun, it really is as easy as pie. Hide a few raw egg yolks in the middle of a bowl of fine salt. Make sure to cover the tops of the egg yolks well too, so you can no longer see them. Place the bowl in the fridge for approximately six to eight weeks. The salt can sometimes become a little damp, so to be on the safe side, replace it every two weeks.

Firm enough to grate

After six to eight weeks, the egg yolks will be sufficiently cured and therefore firm enough to grate over your dish, just like Parmesan cheese. Try it over steak tartare, or over toast with sautéed mushrooms. Honestly, you won’t believe your taste buds. My favourite use at home is over my famous pasta carbonara. Here’s the recipe, buon appetito!

Method

1. Bring a large pan of generously salted water to the boil. Add the linguine once the water is boiling and cook the pasta according to the instructions on the packet.

2. Meanwhile, cut the pancetta into small cubes. Heat a frying pan over medium heat and fry the pancetta in a splash of olive oil until beautifully crisp.

3. Beat the four eggs and two egg yolks with the Parmesan and black pepper to taste.

4. Drain the pasta and add it to the pan with the pancetta. Turn off the heat and add the egg mixture, stirring continuously. Mix well to create an incredibly delicious, creamy pasta. Season with extra freshly ground pepper if desired.

5. Divide the pasta between 4 plates and generously grate the cured egg yolk over it.

Also read: 

• 4 common mistakes when making carbonara
• Make the perfect egg in a steamer basket
• 6 quick weekday meals