Carbonara Hot Dogs
April 5, 2021
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.
Carbonara Hot Dogs
- 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 for Frying
- 1/4 pound diced pancetta
- 3 tablespoons Butter
- 3 Egg Yolks
- 1 teaspoon dijon mustard
- 1/2 cup Grated Parm
- salt and cracked black pepepr
- 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.