Deviled Eggs Carbonara (Crispy Pancetta, Pork Fat, Parmesan Crisps, and Black Pepper

Deviled Eggs Carbonara (Crispy Pancetta, Pork Fat, Parmesan Crisps, and Black Pepper

  • Serves: makes 8 deviled egg halves
Deviled Eggs Carbonara (Crispy Pancetta, Pork Fat, Parmesan Crisps, and Black Pepper

Deviled Eggs Carbonara (Crispy Pancetta, Pork Fat, Parmesan Crisps, and Black Pepper

Diets

  • Gluten free

Ingredients

  • Meat

    • 4 oz Pancetta
  • Produce

    • 1 Parsley
  • Refrigerated

    • 6 Eggs, hard
  • Condiments

    • 2 tbsp Mayonnaise
  • Baking & Spices

    • 1 Kosher salt and freshly ground black pepper
  • Oils & Vinegars

    • 1 tsp Distilled white vinegar
  • Dairy

    • 6 tbsp Parmigiano reggiano

Found on

Description

[Photograph: J. Kenji Lopez-Alt] These deviled eggs with crispy pancetta, parmesan, and plenty of black pepper take their inspiration from spaghetti carbonara.

Ingredients

  • 6 tablespoons finely grated Parmigiano-Reggiano
  • 4 ounces pancetta, finely diced
  • 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
  • 2 tablespoons mayonnaise
  • 1 teaspoon distilled white vinegar
  • Kosher salt and freshly ground black pepper, plus coarsely cracked pepper, for garnish
  • Minced parsley, for garnish

Directions

  • 1. Preheat oven to 300°F and line a baking sheet with silpat. Sprinkle 4 tablespoons of Parmigiano-Reggiano in two 4-inch rounds on silpat and bake until lightly browned and melted, about 10 minutes. Let cheese crisps cool until crisp. Break each cheese crisp into 4 pieces. 2. Meanwhile, cook minced pancetta in small skillet over medium-high heat until pancetta is browned and crisp and fat has rendered, about 5 minutes. Drain crisped pancetta through strainer, reserving rendered fat, and transfer to paper-towel lined plate. You should have about 2 tablespoons crisped pancetta and at least 1 tablespoon rendered fat. Let cool slightly. 3. Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add 1 tablespoon crispy pancetta, 1 tablespoon rendered fat, mayonnaise, vinegar, and remaining 2 tablespoons Parmigiano-Reggiano to the yolks and, using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt, and very generously with ground black pepper. 4. Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with crispy pancetta, cracked black pepper, cheese crisps, and parsley. Serve immediately.
  • Serves: makes 8 deviled egg halves
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Title:

Deviled Eggs Carbonara (Crispy Pancetta, Pork Fat, Parmesan Crisps, and Black Pepper Recipe

Descrition:

These deviled eggs with crispy pancetta, parmesan, and plenty of black pepper take their inspiration from spaghetti carbonara.

Deviled Eggs Carbonara (Crispy Pancetta, Pork Fat, Parmesan Crisps, and Black Pepper

  • Meat

    • 4 oz Pancetta
  • Produce

    • 1 Parsley
  • Refrigerated

    • 6 Eggs, hard
  • Condiments

    • 2 tbsp Mayonnaise
  • Baking & Spices

    • 1 Kosher salt and freshly ground black pepper
  • Oils & Vinegars

    • 1 tsp Distilled white vinegar
  • Dairy

    • 6 tbsp Parmigiano reggiano

The first person this recipe

seriouseats.com

seriouseats.com

244 0

Found on seriouseats.com

Serious Eats

Deviled Eggs Carbonara (Crispy Pancetta, Pork Fat, Parmesan Crisps, and Black Pepper Recipe

These deviled eggs with crispy pancetta, parmesan, and plenty of black pepper take their inspiration from spaghetti carbonara.