Carbonara Potatoes. The quick and delicious recipe that is driving everyone crazy. A tasty variation of the famous pasta alla carbonara, perfect for those who love bold and intense flavors.

This recipe is a mix of tradition and innovation. The potatoes take the place of the pasta, creating a creamy and irresistible dish.

They are easy and quick to prepare and are the perfect idea for a tasty lunch, an unusual side dish, or a flavorful main course. They are a great alternative to Risotto alla carbonara and Zucchini Carbonara.

Follow my recipe step by step, and I’m sure it will become your signature dish. From today, the word carbonara will have a different meaning.

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Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

28 oz potatoes
7 oz smoked bacon
2 eggs
2 3/4 oz grated Parmesan cheese
to taste black pepper (optional)
to taste salt
2 tbsp extra virgin olive oil

Tools

Pot
Pan
Wooden spoon

Steps

Peel the potatoes, cut them into cubes, and steam them for about 20 minutes, until they become soft but firm.
In a bowl, beat the eggs with the grated Parmesan cheese, salt, and black pepper until you get a homogeneous mixture.
Cut the bacon into cubes or strips.
In a non-stick pan, heat the extra virgin olive oil and brown the bacon over medium heat until crispy.
Add the cooked potatoes, mix, and let them absorb the flavors for a few minutes.
Turn off the heat, pour in the egg cream, and quickly mix to obtain a creamy effect without letting the egg set.
Our Carbonara Potatoes are ready. Serve them immediately, perhaps with an extra touch: a dusting of Parmesan and black pepper.
Enjoy your meal.
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