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

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

They are easy and quick to prepare and are the perfect idea for a fancy lunch, a different side dish, or a tasty main course. They are an excellent alternative to Risotto Carbonara and Zucchini Carbonara.

Follow my recipe step by step and I am sure it will become your showstopper. The word carbonara will have a different meaning from now on.

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

Ingredients

1.76 lbs potatoes
7 oz smoked bacon
2 eggs
2/3 cup grated Parmesan cheese
to taste black pepper (optional)
to taste salt
2 tbsps 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 soft but firm.
In a bowl, beat the eggs with the grated Parmesan cheese, salt, and black pepper until smooth.
Cut the bacon into cubes or strips.
In a non-stick pan, heat the extra virgin olive oil and fry the bacon over medium heat until crispy.
Add the cooked potatoes, stir, and let them absorb the flavors for a few minutes.
Turn off the heat, pour in the egg mixture, and stir quickly to achieve a creamy effect without setting the egg.
Our Potato Carbonara is ready. Serve immediately, perhaps with an extra touch: an extra sprinkle of Parmesan and black pepper.
Bon appétit.
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