Carbonara Deviled Eggs

When I thought of these carbonara deviled eggs, I immediately went to the internet to see if there were any out there. Kenji made some amazing looking ones that had everything I wanted in mine, except the pasta part, so I made my own version and added the pasta. Carbonara firms up a lot when cooled, so I didn’t really need to do much adjusting of the sauce to get pasta rounds to stay perfectly on the tops of the eggs. It actually reminded me of a cold pasta dish my family eats called pastere. The yolk mixture acted as glue under and above the pasta keeping everything in place.
Cook the pancetta first cause you need the fat for the pasta and the yolk filling. 2 yolks and one whole egg mixed with pecorino and pancetta fat. Mix in the pasta with lots of black pepper. Try not to eat the whole bowl at this point. Make these little pasta rounds as small as possible. Use an egg as a guide to make sure they are small enough to fit on the egg. Pipe a little of the filling into the egg, then add the pasta, and then pipe more on top. Top with the pancetta! So good! I ate so many of these things. They really were a perfect combo of deviled egg and carbonara flavors! I added a splash of vinegar to cut through all the heaviness and it was just want they needed. Check out the recipe video below!



Carbonara Deviled Eggs

  • Spaghetti rounds
  • 1/2 pound Spaghetti
  • 2 Egg Yolks
  • 1 Egg
  • 1/2 cup Grated Pecorino Romano
  • 2 tablespoons pancetta fat
  • 2 tablespoons freshly cracked black pepper
  • Eggs
  • 1/2 pound diced pancetta
  • 8 hard boiled eggs peeled and cut in half
  • 1 tablespoon pancetta fat
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Hot Sauce
  • 1/4 cup Mayo
  • 1/4 cup Grated Pecorino Romano

Instructions

  1. Cook the pancetta until crispy and remove from the pan. Reserve the fat.
  2. Mix the fat in with the egg yolks, one egg, pecorino, and black pepper and mix well.
  3. Cook the pasta in boiling water and bring it right from the water into the egg mixture. Stir well to combine and let the eggs cook a little.
  4. Make little rounds of pasta with a fork and place them on a lightly greased sheet pan lined with wax paper. Make sure they are small and have a hole in the center that you can use your finger to enlarge. Place into the fridge for an hour. (see video and photos for help with this step)
  5. Place the egg yolks in a bowl and mash. Add the pancetta fat, vinegar, and hot sauce, and continue to mash. Add the mayo and cheese and stir well. Add to a piping bag.
  6. Pipe a little of the mixture into each egg half. Top with a pata round. Flip the round upsidedown to the more narrow part fits snugly into the egg yolk cavity and sticks to the filling.
  7. Pipe more filling on top of the pasta into the hole in the center. Top with pancetta and serve.