Patate Alla Carbonara

This one was inspired by a mistake. I was making my Cheese & Egg Potato Salad, but I got distracted and the potatoes turned to waterlogged mush, while the boiled eggs ended up almost raw. It ended up looking like loose mashed potatoes, but the flavor reminded me of Pasta Alla Carbonara. It got me thinking how I could turn this mistake into something worthy of being called carbonara. Here's what I came up with… and it was good!

How good? Well, if you've been around for a while, you probably know that chicken karaage is my favorite food of all time. I think it may have met its match(or at least come very close). 

Don't get me wrong, I love the original pasta, but when you cut potatoes into batons and cook them al dente (not crunchy, but just firm enough so they don't fall apart), they mirror a short pasta like gemelli or casarecce. They also have a couple of distinct advantages. First of all, getting it to the table and down your gullet doesn't feel like a race against time, as this won't seize up or get gummy like pasta. When cooked firm, the potatoes still have plenty of texture while drinking up the salty, peppery goodness of the sauce. Finally, this also happens to make it gluten-free in case that's important to you. 

Also, unlike pasta, these batons get fried in olive oil and pancetta drippings, picking up a Maillard-kissed crust that melts right back into the sauce. Milk isn't a traditional addition to carbonara, but we don't have any pasta boiling water for this recipe, so the milk keeps the eggs and cheese creamy and smooth. 

I recommend using a waxy potato, like new potatoes, red bliss, or fingerlings. As always, when using raw eggs, be sure they're pasteurized or from a source you trust to be safe. 

Feeling extra? Crown it with a sous vide egg; I promise you won't regret it.