I sometimes go through gluten-free phases which forces me to look for starchy alternatives to pasta, rice and bread. Although most of the gluten-free substitutes never leave me feeling fully satisfied, this potato version of Carbonara is hearty and comforting. It does require a bit more patience in the kitchen than a traditional bowl of Carbonara but the end results make it worth the extra time. The potatoes roasted in the guanciale fat and the carbonara sauce nestled between each hasselback layer is a hug in every bite. Enjoy!
key ingredients
- Yellow Baby Potatoes: Choose low-to-medium starch potatoes like Yukon Gold or yellow potatoes. I used organic yellow baby potatoes because they are the perfect size for each bite.
- Guanciale, Pancetta or Bacon: Guanciale is an Italian-cured meat made from pork cheek. If Guanciale is not available, pancetta and thick cut bacon are great alternatives.
- Eggs: I used 2 eggs and 1 egg yolk for this carbonara. For a creamier carbonara, add an additional yolk.
- Parmigiano Reggiano + Pecorino Romano: I used a 50:50 ratio with both cheeses. I find that the nuttiness and sweetness of the parmesan adds a savory balance to the creamy and salty Pecorino.
key steps
- Starchy Potato Water: Preheat oven to 425F. Add 3 potatoes to a small a pot and add water until it covers the tops of the potatoes. Add about a tsp of salt to the pot of water. Turn on the burner to high and boil the potatoes for about 10-15 minutes until they become fork tender. This process will create the starchy water (in lieu of pasta water) needed for the carbonara sauce.
- Slice Potatoes Into Hasselbacks: Slice the potatoes into hasselbacks leaving an 1/8 inch at the bottoms. Be careful not to cut all the way through!
3. Render Fat From Guanciale: Add the guanciale to a cold pan and then turn the burner on to medium-low. This will allow the fat to render slowly.
4. Roast the Potatoes in the Guanciale Fat: Flip the potatoes over to ensure that both sides are covered in the fat before roasting them in the oven. Season both sides with salt and freshly cracked black pepper. Roast the potatoes in the oven for about 40-45 minutes until they become fork tender. Be sure to flip the potatoes after 20 minutes so that both sides get a good sear.
5. Make the Egg Slurry: During the last 10 minutes of the roasting time, make the the egg slurry. In a bowl, add 2 eggs and 1 egg yolk and whisk the eggs. Then add the Parmigiano Reggiano and Pecorino Romano cheese and generous amounts of freshly cracked black pepper. Mix everything together until all ingredients are well incorporated into the eggs.
6. Temper the Egg Slurry: This is the most important step to the process! There are two ways you can temper the egg slurry.
Method A: Add a little bit of the hot potato starch water to the egg slurry and whisk vigorously to temper the eggs. Then add the roasted potatoes and guanciale and coat all the potatoes with the carbonara. Keep everything moving with a spoon or by shaking the bowl front to back to move all the ingredients.
Method B: Add an inch of water to a pot and bring it to a gentle simmer. Mix the egg slurry in a thick glass mixing bowl or metal bowl over the pot. Place the bowl over the simmering pot. Be sure to not let the bowl touch the water to prevent the eggs from cooking. Whisk vigorously for about a minute and add a bit of the potato starch water to further emulsify the carbonara. Then add the roasted potatoes and guanciale and coat all the potatoes with the carbonara. Keep everything moving with a spoon or by shaking the bowl front to back to mix all the ingredients together.
7. Plate & Garnish: Add additional cheese when plating and serve immediately. Enjoy!
You can serve this as a main or as a delicious side dish to any roasted or grilled protein. I love to pair this with roasted chicken.
Creamy Hasselback Potato Carbonara
Ingredients
- 2 lbs yellow baby potatoes washed and cleaned
- 1/3 lb guanciale, pancetta or thick cut bacon sliced into 1/4 inch strips
- 2 eggs
- 1 egg yolk
- 1 cup reserved potato starch water
- 1 cup Parmigiano Reggiano grated
- 1 cup Pecorino Romano grated
- 2 tbsp extra virgin olive oil
- fine sea salt
- freshly cracked black pepper
- Parmigiano Reggiano and/or Pecorino Romano additional grated cheese to serve when plating
Instructions
- Preheat oven to 425°F.
- Set aside 3 potatoes for the starch water. Cut the rest of the potatoes into thin slices while leaving about an 1/8 of an inch at the bottom (refer to to video). Be careful not to slice all the way through the potato.
- In a cold skillet, add the guanciale. Add the olive oil and render the guanciale for about 8-10 minutes. Transfer the guanciale with a slotted spoon to a plate.
- Then add the potatoes to the skillet. Coat both sides of the potatoes with the guanciale fat and season both sides with salt and pepper. Transfer to the oven and bake for approximately 40-45 minutes until the potatoes are fork tender. Be sure to flip the potatoes after 20 minutes so that both sides get a good sear.
- During the last 15 minutes of roasting time, add 3 potatoes to a small pot and add water until it covers the tops of the potatoes. Add about a tsp of salt to the pot of water. Turn on the burner to high and boil the potatoes for about 10-15 minutes until they become fork tender. This process will create the starchy water (in lieu of pasta water) needed for the carbonara sauce. You can add the boiled and drained potatoes to the skillet in the oven to roast along with the other potatoes in the end.
- During the last 10 minutes of the roasting time, make the the egg slurry. In a bowl, add 2 eggs and 1 egg yolk and whisk the eggs. Then add the Parmigiano Reggiano and Pecorino Romano cheese and generous amounts of freshly cracked black pepper. Mix everything together until all ingredients are well incorporated into the eggs.
- Temper the Egg Slurry: This is the most important step to the process! There are two ways you can temper the egg slurry.Method A: Add a little bit of the hot potato starch water to the egg slurry and whisk vigorously to temper the eggs. Then add the roasted potatoes and guanciale and coat all the potatoes with the carbonara. Keep everything moving with a spoon or by shaking the bowl front to back to move all the ingredients together.Method B: Add an inch of water to a pot and bring it to a gentle simmer. Mix the egg slurry in a thick glass mixing bowl or metal bowl over the pot. Place the bowl over the simmering pot. Be sure to not let the bowl touch the water to prevent the eggs from cooking. Whisk vigorously for about a minute and add a bit of the potato starch water to further emulsify the carbonara. Then add the roasted potatoes and guanciale and coat all the potatoes with the carbonara. Keep everything moving with a spoon or by shaking the bowl front to back to move all the ingredients.
- When the potatoes are finished roasting, transfer them to the bowl with the egg slurry with a slotted spoon. Add the guanciale back into the bowl and toss and mix everything together.
- When plating, add additional grated cheese on top of the potatoes. Serve immediately. Enjoy!
