Carbonara Deviled Eggs Recipe
These Carbonara Deviled Eggs put a sophisticated twist on a classic appetizer by incorporating crispy pancetta and Pecorino Romano cheese. Creamy and indulgent, the filling is whipped to light fluffiness and seasoned with black pepper for a rich, savory bite reminiscent of the iconic Italian pasta dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 deviled eggs (12 halves) 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 1/3 cup mayonnaise
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely grated Pecorino Romano cheese, plus more for serving
Pancetta
- 1 tablespoon neutral oil (e.g., vegetable or canola oil)
- 1 ounce pancetta, finely chopped
Other
- Ice, for ice bath
Instructions
- Cook the eggs: Fill a medium pot with 1/2 inch of water and bring to a simmer over high heat. Using a spoon or tongs, gently lower the eggs into the pot, reduce heat to medium-low, and cover. Maintain a simmer and cook the eggs for 12 minutes.
- Prepare an ice bath: While the eggs cook, fill a large bowl halfway with ice and add cold water to create an ice bath for rapid cooling.
- Cook the pancetta: Heat neutral oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 5 to 7 minutes. Use a slotted spoon to transfer the pancetta to a plate and discard or reserve the fat.
- Chill and peel eggs: Transfer the cooked eggs immediately to the ice bath to cool. Once cool, carefully peel the eggs and cut them in half lengthwise. Scoop out the yolks into a medium bowl, reserving the whites.
- Make the filling: To the egg yolks, add mayonnaise and freshly ground black pepper. Using a handheld mixer on medium speed, beat the mixture until light and fluffy, about 2 minutes. Fold in 2 tablespoons grated Pecorino Romano cheese.
- Assemble the deviled eggs: Spoon or pipe the yolk mixture into the reserved egg white halves. Top each egg with additional Pecorino Romano and crispy pancetta.
- Serve or store: Serve the deviled eggs immediately for best texture and flavor, or transfer to an airtight container and refrigerate for up to 3 days.
Notes
- For easier peeling, use eggs that are not super fresh.
- You can substitute pancetta with bacon if unavailable.
- Use a piping bag with a round tip for a neat presentation of filling.
- Chilling the eggs properly helps the yolks set for easier scooping.
- These deviled eggs can be prepared a day ahead; just add pancetta right before serving to keep it crispy.
Keywords: deviled eggs, carbonara deviled eggs, pancetta, Pecorino Romano, appetizer, party food, egg recipe
Find it online: https://flavorsbymaya.com/carbonara-deviled-eggs-recipe/
