Ingredients
Method
- Cut 400 grams waxy potatoes into 1/4-inch matchsticks (slightly thinner than French fries) and soak them in a bowl of water to wash off excess starch.
- In a bowl, whisk 50 grams pecorino romano with 2 tablespoons milk, 1 large egg, and 1 teaspoon black pepper until smooth.
- Add 1 tablespoon olive oil and 70 grams pancetta to a frying pan over medium-high heat. Fry until the edges start to brown and some fat renders out (no need to get it crispy).
- Drain the potatoes well and add them to the pan. Stir-fry until they’re browning around the edges and cooked through but still firm, 8 to 10 minutes.
- Transfer the potatoes to the cheese mixture and toss briskly until the residual heat thickens it into a glossy sauce.
- Garnish with chopped flat-leaf parsley. If you’re feeling decadent, top the potato carbonara with a sous vide egg.
Nutrition
Notes
Soaking the waxy potatoes in water before cooking helps to wash off excess starch, resulting in a perfectly crisp yet tender texture. This technique prevents the potatoes from becoming gummy and allows them to brown beautifully in the pan, creating a delectable contrast with the creamy cheese sauce.