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Carbonara Deviled Eggs

Carbonara deviled eggs with creamy yolk filling, crispy pancetta cubes, and a sharp Pecorino finish. Boiled then chilled, the yolks are mashed smooth with reserved pancetta fat for a classic Italian carbonara-style taste.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Carbonara deviled eggs
  • 12 large eggs
  • 3 oz pancetta or guanciale
  • 0.3333333333 cup mayonnaise
  • 0.25 cup finely grated Pecorino Romano plus more for shaving
  • 1 tsp Dijon mustard
  • 1 clove garlic small clove, grated
  • 0.5 tsp coarsely cracked black pepper plus more for topping
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; once boiling, cover the pot and remove it from the heat. Let the eggs stand 12 minutes, until the yolks are set.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve them lengthwise. Keep the yolks for filling and arrange the halved whites cut-side up.
Make the carbonara yolk filling
  1. Cook the pancetta (or guanciale) in a hot cast iron skillet for 6-8 minutes, stirring until crispy. Drain and reserve 1 teaspoon of the fat for the filling.
  2. Mash the yolks with mayonnaise, Pecorino Romano, Dijon mustard, grated garlic, coarsely cracked black pepper, and the reserved pancetta fat until smooth. Aim for a thick, pipeable texture.
Fill and finish
  1. Pipe the filling into the egg white halves. Press gently so the tops are mounded and even.
  2. Top with crispy pancetta, shaved Pecorino, cracked pepper, and parsley garnish. Serve as soon as the filling is assembled.

Notes

For the cleanest deviled eggs, peel while the eggs are still cool and let the yolk mixture sit 2-3 minutes if it feels loose before piping. Store assembled eggs in the refrigerator up to 2 days. Not recommended for freezing due to texture changes. Dietary swap: use turkey bacon in place of pancetta for a lighter option while keeping the Pecorino and pepper-forward filling.