There are dishes born out of curiosity, like these Potatoes alla Carbonara. I read the recipe in the Encyclopedia of Italian Cooking and immediately wanted to try it since I love both potatoes and carbonara. The idea is simple: take the soul of a great classic of Roman cuisine and transfer it into a substantial and irresistible side dish. The potatoes, first boiled and then finished in the oven, become the base on which the pecorino melts, while the aroma of garlic and the crispiness of the pancetta (in this dish guanciale is not used) immediately evoke the indulgence of carbonara. A final touch of fresh parsley and the dish is ready. Easy to prepare and full of flavor. In short, a comfort food born from the meeting of tradition and imagination.
Other potato recipes you might be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 4People
- Cooking methods: Boiling, Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Potatoes alla Carbonara
- 1.8 lb potatoes
- 7 oz pancetta (diced)
- 1 clove garlic
- 1.4 oz pecorino
- 1 bunch parsley
- butter (for the baking dish)
- salt
- black pepper
Tools
- 1 Potato peeler
- 1 Pot
- 1 Pan
- 1 Ladle slotted
- Paper towels
- 1 Baking dish
Preparation of Potatoes alla Carbonara
Wash the potatoes well and cook them starting from cold salted water for 25/30 minutes. Cooking time depends on the size of your potatoes. Remember, however, that they should not be overly soft because they will finish cooking in the oven. When cooked, drain them, let them cool slightly, then remove the skin and cut them into pieces.
Alternatively, you can cook them in the microwave as I did. In this case, peel them, wash well and cut into chunks. Transfer them to a microwave-safe glass container and add a few tablespoons of water. Cover and cook at 900 W for 7/8 minutes, checking after the first 5. Even in this case it’s better to keep an eye on them because cooking time depends on the size of your pieces.
Once cooked, transfer them into a previously buttered baking dish. Salt and pepper to taste and sprinkle generously with grated pecorino.
In a pan, put one finely chopped clove of garlic together with the diced pancetta and sauté them, without any added fat, until they are golden and crispy.
Then remove them from the pan with a slotted spoon and transfer them onto paper towels, pressing gently to remove excess oil.
Finally, distribute this seasoning over the potatoes.
Bake the Potatoes alla Carbonara in a static oven preheated to 356°F for 15 minutes. Remove from the oven, scent with finely chopped parsley and serve immediately straight from the cooking dish. Enjoy! Paola.
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