Roman-style Uova Trippate

Ingredients

In the Roman adaptation of Uova Trippate, the traditional Italian dish is enhanced with the addition of pancetta, a type of Italian bacon. This ingredient adds a distinct smoky flavor to the dish, which is characteristic of Roman cuisine. The sauce is also made with pecorino romano cheese, a cheese variety that originates from the region of Lazio, where Rome is located. These adaptations give the dish a unique Roman twist while still maintaining its essence. We alse have the original recipe for Uova trippate, so you can check it out.

• 4 large eggs 4 large eggs
• 100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (100g) grated pecorino romano cheese 1 cup (100g) grated pecorino romano cheese
• 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly ground black pepper
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 35g (total), 20g (saturated)
• Carbohydrates: 4g (total), 2g (sugars)
• Protein: 22g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, cook the diced pancetta over medium heat until crispy. Remove from the skillet and set aside.
2. 2.
   In the same skillet, combine the heavy cream and milk. Bring to a gentle simmer over low heat.
3. 3.
   Gradually whisk in the grated pecorino romano cheese until it melts and the sauce becomes smooth.
4. 4.
   Stir in the cooked pancetta and black pepper. Season with salt to taste.
5. 5.
   Carefully crack the eggs into the sauce, spacing them evenly.
6. 6.
   Cover the skillet and cook on low heat for about 5-6 minutes, or until the egg whites are set but the yolks are still runny.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve the Uova Trippate immediately with crusty bread.

Treat your ingredients with care...

• Pancetta — Make sure to dice the pancetta into small pieces to ensure it cooks evenly and adds flavor throughout the dish.

Tips & Tricks

• For a vegetarian version, omit the pancetta and add a pinch of smoked paprika for a hint of smoky flavor.
• Serve the Uova Trippate with a side of sautéed spinach or roasted asparagus for a complete meal.
• Experiment with different types of cheese, such as Parmesan or Grana Padano, for a variation in flavor.
• To achieve perfectly poached eggs, crack each egg into a small bowl before gently sliding it into the sauce.
• Adjust the amount of black pepper according to your preference for spiciness.

Serving advice

Serve the Uova Trippate immediately after cooking to enjoy the creamy sauce and runny egg yolks at their best. Provide crusty bread on the side to soak up the delicious sauce.

Presentation advice

Present the Uova Trippate in individual shallow bowls, allowing the vibrant yellow yolks and creamy sauce to take center stage. Garnish with a sprinkle of freshly chopped parsley for a pop of color.