Description
A creative twist on the classic Italian carbonara, replacing pasta with spiralized potatoes for a unique and satisfying dish.
Ingredients
Units
Scale
- 4 medium-sized potatoes
- 1 cup heavy cream
- 3 large egg yolks or 4 small egg yolks
- 2.4 tablespoons 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