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

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

[Photograph: J. Kenji Lopez-Alt. Video: Serious Eats Video.]

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

Serious Eats

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  • Yield:makes 8 deviled egg halves
  • Active time: 15 minutes
  • Total time:25 minutes

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. 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. 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. 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. 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.