Carbonara Deviled Eggs
Carbonara is basically just pasta, pork, eggs, cheese, and black pepper, so to me, it was easy to transition these flavors into a deviled egg. It’s all about that salty pork and cheese to me, so you need to really amp up these flavors. The creamy soft egg that you are used to with carbonara, is a great contrast to the firm fully cooked egg in the deviled egg. These are a special treat exploding with the flavors of carbonara!
Where did I get this idea?
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 top 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
Cook the pancetta first cause you need the fat for not only the pasta, but also the yolk filling. After it cooks, dry it on a paper towel so it stays crispy, and split up the fat.
Guanciale is more traditional in carbonara, and in my opinion, more delicious. That being said you can’t just grab gunachale anywhere so I made this with pancetta which was easier for me to get that day. When I had the idea for carbonara deviled eggs I felt the need to make it the next day so I didn’t have time to gather everything.
Make the carbonara
2 yolks and one whole egg mixed with pecorino and pancetta fat. Then toss in the hot pasta and lots of black pepper.
Try not to eat the whole bowl at this point.
Form the carbonara rounds for the deviled eggs
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. As the carbonara cools they will harden and be perfect to top the deviled eggs with.
Building the carbonara deviled eggs
Pipe a little of the filling into the egg, then add the pasta, and then pipe more on top. I actually turned the carbonara rounds upside down so they fit more snugly into the deviled eggs.
Then all you have to do is top with the pancetta! So good!
I ate so many of these! 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.
Such a special take on deviled eggs with the perfect blend of textures and a great carbonara flavor.
Twists on this dish
you could make the carbonara deviled eggs with guanciale for a more traditional take. Or you could go in the other direction and make them with bacon!
If you want more fun twists on deviled eggs, check out my big mac deviled eggs, or these street corn deviled eggs.
Carbonara Deviled Eggs
Ingredients
- 1/2 pound diced pancetta
- 2 egg yolks room temp
- 1 egg room temp
- 1/2 cup grated pecorino romano
- 2 tablespoons freshly cracked black pepper
- 1/2 pound spaghetti
- 8 hard boiled eggs peeled and cut in half
- 1/2 teaspoon red wine vinegar
- 1 teaspoon hot sauce
- 1/4 cup mayo
- 1/4 cup grated pecorino romano
Instructions
- Cook the pancetta until crispy and remove from the pan. Reserve the fat and split into 2 tablespoons on one side and 1 tablespoon on the other.
- Mix the 2 tablespoons of fat while still warm in with the egg yolks, one egg, pecorino, and black pepper and mix well.
- 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.
- 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)
- Place the egg yolks in a bowl and mash. Add the 1 tablespoon of pancetta fat, vinegar, and hot sauce, and continue to mash. Add the mayo and cheese and stir well. Add to a piping bag.
- Pipe a little of the mixture into each egg half. Top with a pasta round. Flip the round upsidedown to the more narrow part fits snugly into the egg yolk cavity and sticks to the filling.
- Pipe more filling on top of the pasta into the hole in the center. Top with the cooked pancetta and serve.
This is amazing! Pasta INSIDE the deviled egg?? Also, now I want cacio e pepe.
Great handwork. Nice presentation and foods looks tasty.