You take a foreign dish, a classic one. Remove the pasta, risotto rice, or noodles, and replace them with potatoes. Et voila! You have an innovative dish that no one knows about yet. How nice, and tasty, is that!
Main course, serves 4. Preparation time approx. 25 minutes.
Peel and thinly slice the garlic. Cut the mushrooms into pieces. Heat 2 table spoons of olive oil in a frying pan. Fry the pancetta on both sides for about 4 minutes. Remove the slices from the pan (save the fat) and leave to cool on a plate. Crumble the pancetta when cooled down. Meanwhile, peel the potato and cut in 1×1 cm strips.
Bring plenty of salted water to the boil. Add the potato strips and cook for about 7 minutes until firm but done.
Meanwhile, in the remaining frying fat, gently sauté the garlic over a very low heat for 1 minute until transparent (do not let it brown). Spoon in the mushrooms and fry for 4-5 minutes. Meanwhile, beat the egg yolks with the Parmesan cheese.
Drain the potato strips and collect a cup of the cooking liquid. Remove the pan with the hot mushrooms from the heat. Spoon the still hot potato strips into the mushrooms. Stir the cup of cooking liquid a little at the time through the egg mixture. Add to the mushrooms while stirring well. Make sure the egg yolks bind and the cheese melts. If necessary, briefly return to the heat while stirring very well to thicken, but do not let it boil again. Add parsley and freshly ground pepper to taste. Spoon the patata carbonara onto 4 plates. Sprinkle with crumbled pancetta and the extra Parmesan cheese.
Ingrid van den Arend, Cook it!
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