• 4 slices Turano Rustic Italian Bread
• 4 oz pancetta, diced
• 6-8 slices low-moisture mozzarella
• ½ cup freshly shredded pecorino romano
• ¼ cup grated parmesan cheese
• 2 large egg yolks
• ½ tsp freshly cracked black pepper (plus more to taste)
• 2–3 tbsp softened salted butter

① In a skillet over medium heat, cook pancetta until crispy, about 5–7 minutes. Transfer to paper towels. Reserve 1 teaspoon of the rendered fat.
② In a small bowl, whisk together egg yolk, heavy cream (or 1 tsp reserved pancetta fat), parmesan cheese, and black pepper until smooth and creamy.
③ Butter one side of a Turano Rustic Italian slice and place face down on the heated skillet (medium-low heat)
④ Spread a thin layer of the carbonara mixture on the inside of the slice. Top with mozzarella, pecorino romano and crispy pancetta.
⑤ Take the other slice, butter one side and spread a thin layer of the carbonara mixture on the other side. Place the slice butter side up on the sandwich.
⑥ Cook over medium-low heat for 3–5 minutes per side, pressing gently, until golden brown and the cheese is fully melted. Rest 1–2 minutes before slicing. Add extra pecorino and black pepper before serving.