Imported from Instagram

Carbonara Breakfast Bowl with Crispy Smashed Potatoes

Name: Carbonara Breakfast Bowl with Crispy Smashed Potatoes
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 2 packs Baby potatoes (Pack size not specified; for boiling and smashing); 1 pack Guanciale (Pre-cut; save a handful for garnish. Pack size not specified); Freshly ground black pepper (A handful for the sauce and seasoning); Pecorino cheese (Amount not specified; grate); Parmesan cheese (Amount not specified; grate); Chives (A handful; dice for garnish); 3 Egg yolks (For the sauce); 2.5 tbsp Hot water (2–3 tbsp specified; warm, not boiling, to loosen the sauce without splitting); 3 Eggs (For frying); 3 tbsp Extra-virgin olive oil (For the potatoes and frying eggs); Salt (To taste; also used in the potato-boiling water and on the potatoes); Black pepper (To taste; garnish with more)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

A hearty breakfast bowl of crisped smashed baby potatoes topped with guanciale, a rich Pecorino-Parmesan egg-yolk sauce, and fried eggs. Fresh black pepper and chives finish this carbonara-inspired dish.

3 servings85 minItalian

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Ingredients

2 packs Baby potatoes (Pack size not specified; for boiling and smashing)
1 pack Guanciale (Pre-cut; save a handful for garnish. Pack size not specified)
Freshly ground black pepper (A handful for the sauce and seasoning)
Pecorino cheese (Amount not specified; grate)
Parmesan cheese (Amount not specified; grate)
Chives (A handful; dice for garnish)
3 Egg yolks (For the sauce)
2.5 tbsp Hot water (2–3 tbsp specified; warm, not boiling, to loosen the sauce without splitting)
3 Eggs (For frying)
3 tbsp Extra-virgin olive oil (For the potatoes and frying eggs)
Salt (To taste; also used in the potato-boiling water and on the potatoes)
Black pepper (To taste; garnish with more)

Steps

1
Bring a pot of salted water to a boil. Add the baby potatoes and boil for 20 minutes.
2
Drain the potatoes. Arrange them on a tray and smash them, then coat with olive oil and salt.
3
Bake at 200°C for 40–50 minutes, until crisp. An air fryer is offered as a faster alternative, but no air-fryer time or temperature is specified.
4
Put the pre-cut guanciale in a cold pan. Cook over low-medium heat until crispy.
5
Strain the guanciale, reserving its rendered oil. Set aside a handful of guanciale for garnish.
6
Freshly grind the black pepper.
7
Grate the Pecorino and Parmesan.
8
In a bowl, combine the three egg yolks with the grated cheeses and freshly ground pepper. Stir in 2 tablespoons of the reserved guanciale oil.
9
Add warm—not boiling—water a little at a time, stirring until the sauce reaches the consistency you want. The spoken audio cautions that boiling water can make it split.
10
Fry the three eggs in a pan.
11
Assemble the bowl with the crisp potatoes, sauce, fried eggs, and reserved guanciale. Garnish with more pepper and diced chives.

Notes

Package sizes and quantities for guanciale, cheeses, and some handfuls are not specified. The sauce uses 2 tablespoons of reserved guanciale oil, while the ingredient list gives 2–3 tablespoons of hot water. Air-fryer settings are not provided. The source says the potatoes' residual heat will help cook the sauce.