Carbonara Eggs Benedict

5 from 1 vote

The flavors of carbonara are front and center in this eggs benedict topped with pasta and pancetta

Prep Time30

Cook Time30

Total Time1

Servings: people

Calories: 1806kcal

Mix the yolks, salt, mustard, and lemon juice in a large bowl that you can set over a simmering pot – or a true double boiler if you have one. Set the heat as low as you can so the water in the pot is not really even simmering, just steaming.
Whisk the egg mixture and slowly drizzle in the hot melted butter, whisking constantly as you do this. If it seems too thick, take it off the heat and continue.
After adding all the butter, if it is combined and a nice texture, you are done. If it seems too thin you can continue to whisk over the heat for a little longer.
This will stay in the fridge and can be re-warmed in a hot water bath, or you can hold it over the steaming water with the heat off as you cook the rest of the ingredients.

Preheat broiler to high
If the english muffins aren't split already, use a fork to cut them in half leaving the surfaces rough and textured.
Mix the garlic, garlic powder, Italian seasoning, and pepper flakes into the melted butter. Stir to combine. Season with salt and pepper.
Brush the butter mixture onto the english muffins. Broil to brown and crisp up.

Bring a heavily salted pot of water to a boil.
Add the pancetta to a frying pan to cook and crisp. Stir often. Remove from the pan, leaving the fat.
Cook the pasta and just before it is ready, reserve 1/4 cup of the pasta cooking liquid. Strain the pasta and add it immediately to the pan with the pancetta fat. Toss to combine and cook 2 minutes.
Remove the pan from the heat and add in the pecorino cheese and the eggs and yolks. Toss to combine, continuing to stir and toss as it cools so the eggs don't overcook or solidify on the bottom of the pan. Stir in some of the pasta cooking liquid if needed to achieve the right texture.

Almost there! Bring a pot of salted water to a boil. Crack an egg into a mesh strainer allowing the excess egg to drip through. Dip the strainer into the boiling water to poach the egg. Repeat with all 4 eggs.
Build the benedict with the english muffins down first, then most of the pancetta, then the pasta. Next add more pancetta along with black pepper and pecorino cheese. Finally top with the poached eggs and hollandaise and more black pepper!