Description
A traditional italian recipe, modified to use potatoes. Gorgeous and greedy, able to satisfy even the most demanding people.
Ingredients
Scale
- 4 potatoes, medium size
- 1 cup ½ (3 dl.) heavy cream
- 3 big egg yolks or 4 egg yolks
- 2.4 tablespoons grated Parmesan cheese
- 8 slices of bacon or smoked pancetta
- salt
- pepper
Instructions
- Wash and peel the potatoes.
- With a spiral slicer, cut them into long spaghetti.
- Bring a large pan of water to a boil, add salt, dump the potato spaghetti and let simmer for about 10 minutes.
- Taste to check the cooking.
- In the meantime, in a nonstick griddle, heat the cream with the Parmesan, add salt and pepper and set aside, keeping it warm.
- Fry the bacon or smoked pancetta in a frying pan until crispy and lightly brown.
- In a bowl,lightly whisk the egg yolks.
- With a skimmer, gently drain the potato spaghetti.
- Away from the heat, add the egg yolks to the cream, stirring quickly.
- Gently arrange the spaghetti in the bowls, season with the “carbonara” sauce, add two slices of bacon and serve immediately.