Secret Potato Carbonara
ID: 967e7e4e...
An incredibly creamy and comforting twist on the classic Italian pasta dish, replacing pasta with golden, crispy-edged Yukon Gold potatoes. This rich, velvety carbonara sauce is made entirely without heavy cream, using only eggs, cheese, and a clever tempering technique.
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🍳 Cooking Flow
Boil Yukon Gold potato chunks in salted water for 10 minutes, reserving 1 cup of cooking water before draining. → Pan-fry chopped bacon/pancetta with a garlic clove, then toss with the drained potatoes and butter until golden. → Whisk egg yolks, a whole egg, pepper, and grated cheese, then temper with a splash of hot potato water. → Mix the hot potatoes and bacon with the tempered egg sauce off the heat to create a creamy coating. → Serve alongside a quick tossed salad of tomatoes, bell pepper, onion, parsley, lemon, and olive oil.
Cooking Steps
Brief Cooking Order
Boil Yukon Gold potato chunks in salted water for 10 minutes, reserving 1 cup of cooking water before draining. → Pan-fry chopped bacon/pancetta with a garlic clove, then toss with the drained potatoes and butter until golden. → Whisk egg yolks, a whole egg, pepper, and grated cheese, then temper with a splash of hot potato water. → Mix the hot potatoes and bacon with the tempered egg sauce off the heat to create a creamy coating. → Serve alongside a quick tossed salad of tomatoes, bell pepper, onion, parsley, lemon, and olive oil.
Introduction
An incredibly creamy and comforting twist on the classic Italian pasta dish, replacing pasta with golden, crispy-edged Yukon Gold potatoes. This rich, velvety carbonara sauce is made entirely without heavy cream, using only eggs, cheese, and a clever tempering technique.
Step 1
Peel 2 pounds of Yukon Gold potatoes and cut them into bite-sized chunks.
Step 2
Put the potatoes into a large pot, add 1 tbsp of salt, cover with cold water, bring to a boil, and cook for about 10 minutes.
Step 3
While the potatoes are cooking, chop 8 ounces of bacon or pancetta into small pieces.
Step 4
Add the bacon or pancetta to a large skillet over medium heat and cook slowly until golden and crispy.
Step 5
Smashed 1 garlic clove and add it to the skillet with the cooking bacon. Let it cook for 30 seconds to flavor the fat, then remove and discard the garlic.
Ingredients List
Important Notes
Yukon Gold potatoes are ideal because they hold their shape well while offering a buttery, soft texture.
Always save some hot potato cooking water; the starch in the water helps emulsify the cheese and eggs into a velvety sauce.
Do not mix the egg sauce in the hot pan over direct heat, or the eggs will scramble. Mixing them in a separate warm bowl off the heat ensures a smooth sauce.
If the final sauce feels too thick, loosen it by adding the reserved potato water one tablespoon at a time.
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