Ingredients
500 g potatoes, peeled and diced
150 g of smoked bacon
3 eggs
100 g of grated parmesan
2 cloves garlic, minced
1 onion, sliced
200 ml of sour cream
Salt and pepper, to taste
Chopped fresh parsley for the filling (optional)Cooking potatoes:
Cook the diced potatoes in a pan of boiling salted water until soft. Drain and store.
Preparation of bacon and vegetables:
Meanwhile, fry the bacon in a pan until golden and crispy. Remove them from the pan and store them on absorbent paper.
In the same pan, use some of the bacon fat to fry the chopped onion until translucent. Then add the minced garlic and cook for another minute.
Preparation of Carbonara Sauce:
In a bowl, beat the eggs with the grated parmesan and sour cream until a smooth mixture is obtained. Season with salt and pepper to taste.
Plate Assembly:
Add the cooked potatoes to the pan with the bacon, onion and garlic. Toss gently to coat the potatoes well with the onion-garlic mixture.
Pour the egg, parmesan, and cream mixture over the potatoes in the pan. Stir quickly and cook over low heat for a few minutes, stirring constantly, until the sauce thickens slightly and coats the potatoes well.
Service:
Sprinkle with fresh chopped parsley before serving hot. Possibly accompany a green salad for a balanced meal.
Tips and Variations
You can add sautéed peas or mushrooms for more texture and color.
Use chopped bacon if you don’t have bacon.
Make sure not to overheat the sauce to prevent the eggs from curdling too quickly.