Who says nachos can’t be fancy?

Herby chips? Fancy.
Egg yolks? Fancy.
Pancetta? Fancy.
Truffle? Fancy.

If you are feeling extra fancy, topping the nachos with caviar would send them over the edge of fanciness.

These decadent nachos are drizzled with an eggy sauce that combines the simple techniques of hollandaise and carbonara. If you need to make these nachos vegetarian, omit the pancetta and use two tablespoons of extra hot water instead.

Truffle Carbonara Nachos

• 1 bag Torres Mediterranean Herbs chips
• 0.25 pound piece of La Quercia pancetta
• 0.4 – 0.5 pound piece Jumi Truffle Raclette
• 2 eggs, yolks separated, whites discarded
• ¼ cup Parmesan – grated on a microplane
• Black pepper
• Chives

Prepare the nacho pan. Spread chips in an even layer onto a sheet pan or casserole dish. Preheat oven to 350℉.

Dice pancetta into ¼ in. cubes. Place into a small sauté pan over medium heat. Let the pancetta render out some fat and get crispy, about 5 minutes. Use a slotted spoon to scoop out the pancetta and pour 1 tablespoon of the rendered fat into a bowl or cup with a pour spout. Set aside.

Remove the rind from the cheese and grate using the large holes on a box grater. Sprinkle over the chips and place in the oven until the cheese is melted, about 7-8 minutes.

In a small bowl, whisk the two egg yolks and the grated Parmesan cheese. While whisking, slowly stream in the rendered pancetta fat until emulsified and no streaks of fat remain. If you’d like the sauce to be thinner, stream in a tablespoon of hot water as well. (If making nachos without the pancetta, slowly stream in two tablespoons of hot water.)

Remove the nachos from the oven. Sprinkle crispy pancetta over the chips and drizzle on the carbonara sauce. Garnish with black pepper and chopped chives.