There are different versions on the origin of carbonara. It probably first originated as an evolution of a simple plate called “cacio e ova” (litteraly “cheese and eggs”), present in the regions of Lazio an Abruzzo already in the 8th century.
However, it was after the war that bacon (later substituted with smoked “pancetta”) and powdered eggs brought to Rome by the American troops, met with the tradition of the roman pasta and gave origin to the current carbonara’s recipe.
Starting from the traditional italian recipe, I decided to modify it in substance but not shape. Infact, I substituted the pasta with an ingredient which I cut with a spiral slicer to give it the shape of “spaghetti”; potatoes. I have maintained all the other orininal ingredients with just few small additions. 
My Potato Spaghetti Carbonara
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A creative twist on the classic Italian carbonara, replacing pasta with spiralized potatoes for a unique and satisfying dish.
Ingredients
- 4 medium-sized potatoes
- 1 cup (240 ml) heavy cream
- 3 large egg yolks or 4 small egg yolks
- 2 1/2 tbsp grated Parmesan cheese
- 8 slices of bacon or smoked pancetta
- Salt, to taste
- Pepper, to taste
Instructions
- Wash and peel the potatoes. Using a spiral slicer, cut them into long spaghetti-like strands.
- Bring a large pan of water to a boil. Add salt, then add the potato spaghetti and let simmer for about 10 minutes, or until they are tender but still hold their shape.
- While the potatoes are cooking, cook the bacon or smoked pancetta in a pan over medium heat until crispy. Remove from the pan and set aside.
- In a bowl, whisk together the egg yolks, heavy cream, and grated Parmesan cheese. Season with salt and pepper to taste.
- Drain the potato spaghetti and return them to the pan. Immediately add the egg and cream mixture, stirring quickly to coat the potatoes and create a creamy sauce. The residual heat will cook the eggs gently.
- Add the crispy bacon or pancetta to the pan and mix well.
- Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
- For best results, use a spiral slicer to achieve the spaghetti shape with potatoes.
- If you don’t have one, you can use a julienne peeler.
- The dish is best served immediately to enjoy the creamy texture.
- Leftovers can be stored in the refrigerator for up to 2 days, but the texture may change upon reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 30
- Carbohydrates: 38
- Fiber: 4
- Protein: 12
- Cholesterol: 220
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Frequently Asked Questions
What is the history of carbonara and how does potato replace the pasta here?
The article traces carbonara back to a Roman tradition of cacio e ova (cheese and eggs) from the 8th century, with the current form emerging post-WWII when American troops brought bacon and powdered eggs to Rome. This recipe keeps all traditional ingredients but cuts the potatoes into spaghetti-like strands using a spiral slicer.
How do I prevent the egg yolk mixture from scrambling when added to the hot potato spaghetti?
The recipe instructs draining the potato spaghetti and immediately adding the whisked egg yolk, heavy cream, and Parmesan mixture while off the heat, stirring quickly. The residual heat of the potatoes gently cooks the eggs into a creamy sauce without scrambling them.
Does a spiral slicer make a big difference, and what can I use instead?
The notes say a spiral slicer gives the best results for achieving spaghetti-shaped potato strands. If you don’t have one, a julienne peeler works as an alternative.
