Description
A creamy and flavorful side dish inspired by classic Carbonara, featuring tender potatoes coated in a rich sauce.
Ingredients
Scale
- 1 lb small potatoes, halved or quartered
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 ounces pancetta or bacon, diced
- 2 large eggs
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the potatoes until tender, then drain.
- While potatoes are cooking, heat olive oil in a skillet over medium heat. Add pancetta and cook until crispy. Remove pancetta and set aside, leaving the rendered fat in the skillet.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- In a bowl, whisk together eggs and cheeses.
- Add the cooked potatoes to the skillet with the garlic and fat. Toss to coat.
- Remove the skillet from heat. Quickly pour the egg and cheese mixture over the potatoes, tossing continuously to create a creamy sauce. The residual heat will cook the eggs.
- Stir in the crispy pancetta.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian option, omit the pancetta and use a little extra olive oil.
- Ensure the skillet is removed from heat before adding the egg mixture to prevent scrambling.
- Adjust cheese quantity to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg
Keywords: Carbonara-Style Potatoes, creamy potatoes, pancetta potatoes, cheese potatoes, Italian side dish