Carbonara Hot Dogs

Carbonara Hot Dogs

I made these carbonara hot dogs on my stream last week, but they didn’t exactly work out that day. I thought I would be able to pan fry them and create the sauce in the pan, but in the end, they fell apart a bit too much. A few days later I tried again and deep fried the dogs to keep the pasta secure on them. For the sauce, I modified a hollandaise to make it taste more like carbonara by using half butter and half pancetta fat, and adding parmesan cheese. I kept the mustard in the sauce cause it is a hot dog after all, but left out the lemon juice. Really happy with these, you can see the steam below, or keep scrolling for the recipe.


After you boil the pasta, lay about 15-20 strands on a piece of parchment paper.

Then tightly roll it around the hot dog.

Deep fry one at a time to seal the pasta around the hot dog.

The sauce was a modified hollandaise to taste more like carbonara

Serve them in a bun that has been toasted with butter, garlic powder, and Italian herbs so it tastes like garlic bread.

Top with lots of black pepper and more pancetta.

Carbonara Hot Dogs

Hot dogs wrapped in spaghetti and deep fried, topped with a carbonara inspired eggy sauce, and lots of parm and black pepper. Served in a garlic bread bun!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 Hot Dogs

Ingredients

BUNS

  • 4 hot dog buns
  • 1/4 cup butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried italian herb blend

HOT DOGS

  • 1/2 pound spaghetti cooked according to package instructions and strained.
  • 4 hot dogs
  • oil forfrying
  • 1/4 pound diced pancetta

SAUCE

  • 3 tablespoons butter
  • 3 egg yolks
  • 1 teaspoon dijon mustard
  • 1/2 cup grated parm
  • salt and cracked black pepepr

Instructions

  • Stir the herbs and garlic powder into the butter and brush it onto the buns. Toast under the broiler or in a frying pan to lightly brown on all sides. Set aside.
  • Place about 15 pieces of spaghetti on a parchment paper all lined up. Put a hot dog at one end at a slight diagonal and roll the pasta around the hot dog as tight as you can. Set aside and repeat with the remaining hot dogs.
  • Preheat oil to 350. Fry the hot dogs one by one until the pasta is crispy and the hot dog is heated through. You want to do this one by one cause the pasta can be sticky when first added to the pan. Try and just drop it in and leave it alone for a bit until the pasta starts to firm up. Then remove to a drying rack.
  • Cook the pancetta in a pan until crispy. Remove from pan leaving the pancetta fat in the pan. There should be 3-4 tablespoons.
  • Add butter to the pan with the pancetta fat and stir to combine and melt. Meanwhile, whisk together the yolks, mustard, and parm. Slowly drizzle the hot butter/pancetta fat mixture into the yolks as you continue to whisk and a sauce is formed.
  • Put the hot dogs into the buns and top with the sauce. Add crispy pancetta on top along with lots of black pepper.

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