Prep the pancetta: In a skillet over medium heat, cook the pancetta (or bacon) until crispy, about 6–8 minutes. Drain on paper towels and set aside. Keep that delicious fat in the pan—you’ll use it later.

Make the carbonara base: In a bowl, mix the egg yolks, cream, Parmesan, and black pepper until smooth and creamy. That’s your “sauce.”

Whip it good: In a separate bowl, add egg whites and cream of tartar. Beat until stiff peaks form. Gently fold the whipped whites into the yolk mixture—go slowly and don’t deflate the fluff.

Cook the soufflé: Lightly butter a nonstick skillet (or use a bit of the bacon fat) and heat over medium-low. Pour in the soufflé mixture and spread gently into a circle the size of your bun. Cover with a lid and cook for 4–6 minutes, until puffed and golden on the bottom. Optional: Flip gently for 30 seconds to set the top, or just cover and let it cook through.

Build your sammich: Toast your brioche buns with a little butter (or garlic butter for extra win). Layer the bottom bun with crispy pancetta, then pile on your soufflé egg. Add chives, hot sauce, or a kiss of maple syrup if you’re into the salty-sweet thing. Cap it with the top bun and bask in your breakfast brilliance.