Carbonara potatoes : a quick delight
Carbonara potatoes : a quick delight – a quick dish
2.20 lbs of potatoes
a small onion
150 g bacon
6,76 us fl oz of cream
2,82 oz of cheese
Salt, pepper and other seasonings.
The Carbonara potatoes are made very easy and have a great taste due to the sauce and bacon. You can use new potatoes if you want to be more sweet or ordinary potatoes.
Wash the potatoes, clean the shell and cut them into round, thick cubes or cubes. Boil them for about 10 minutes to make them softer, but not fully penetrated.
Mix the cream with the egg, cheese and spices. Place the potatoes in a large greased tray with a little butter or oil, add julienne cut or small cubes and pour the cream sauce over them, making sure everything is covered with the sauce.
Heat a medium or large frying pan, put some oil in it, and fry bacon slices for one minute on each side, then put them on top of potatoes or cut them short before putting them on the tray. To make sure the aromas blend well, mix the potato mix.
Preheat the oven and leave the potatoes to bake for about 30 minutes. If they are not ready after this time, keep them in the oven for 10 minutes. For added flavor, you can add raspberries or mozzarella.
The Carbonara potatoes are served warm. They go along with steaks, but also as a supplement with cream!