Carbonara Deviled Eggs

12 eggs

For the filling:

12 egg yolks from the hard-boiled eggs

6 tablespoons mayonnaise, depending on how creamy you’d like to make your filling

1½ cups finely grated parmesan cheese, plus ½ cup more for the parmesan crisp garnish

tiny pinch kosher salt

freshly ground black pepper

For garnish:

Pancetta or bacon, cut into cubes, rendered in a sauté pan until golden brown and crispy

Parmesan crisps (recipe below)

Have a bowl of ice water ready to stop the cooking process once the eggs are cooked. Place a steamer basket in a medium pot. Add 1 inch of water to the pot and let the water come to a boil.

Place the eggs in the steamer basket. Cover and cook for 10 minutes. Remove immediately and place in ice water until cool.

Peel the eggs and discard the shell.

Cut the eggs in half width-wise and remove the yolks, placing them aside in a bowl.

Trim a little off the ends of each egg half so they will sit up on a platter.

Combine yolks, as much mayonnaise as you’d like and finely grated parmesan cheese in the bowl of a food processor. Season with a tiny pinch of salt and several cracks of ground black pepper. Pulse until the mixture is creamy and well-mixed. Transfer the mixture to a piping bag.

Fill the eggs with the yolk mixture. Garnish with shards of parmesan crisps and crispy pancetta.

To make the parmesan crisps:

Preheat your oven to 350˚F.

Line a baking sheet with a silicon baking mat.

Finely grate about ½ cup of parmesan cheese. Arrange the cheese in heaping tablespoon piles on the baking sheet, separating the piles by 2-3 inches so they have room to spread.

Bake until golden brown, about 6-8 minutes.

Don’t walk away while these bake, they can overbake quickly.

Allow to cool completely then break into shards for garnishing the deviled eggs.

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