Flavors by Alessandra

0 Bring a pot of water to a boil. Carefully lower in the eggs and cook for 10 minutes. Transfer immediately to an ice bath and let cool completely before peeling.
1 Slice the eggs in half lengthwise and remove the yolks to a bowl. Set the whites aside.
2 Add the diced guanciale to a cold pan and place over medium heat. Cook, stirring occasionally, until the fat has rendered and the guanciale is crisp, about 6 to 8 minutes. Transfer to a paper towel-lined plate and reserve 1 1/2 teaspoons of the rendered fat.
3 Preheat the oven to 400–425°F. Line a tray with parchment paper. Add small mounds of finely grated Parmigiano and gently flatten into thin circles. Bake for 5 to 7 minutes, until melted and golden. Let cool completely, then break into shards.
4 To the bowl with the yolks, add the Parmigiano, reserved guanciale fat, lemon juice, mayonnaise, and several grinds of black pepper. Mash until smooth and creamy. Adjust with a touch more mayonnaise if needed.
5 Spoon or pipe the filling back into the egg whites, dividing evenly. Refrigerate until ready to serve.
6 Just before serving, top each egg with crispy guanciale, a shard of Parmigiano crisp, and additional freshly cracked black pepper.