Recipe courtesy of Morgan Hass

Carbonara Potatoes

Getting reviews...
Decadent, rich and well worth the effort. Guanciale is traditionally used in carbonara and if you can find it, use it instead of pancetta, it's a worthy splurge. Keep the egg whites for meringues, or to make scrambled whites the next day as penance for your unbridled potato joy.
  • Total: 1 hr 45 min
  • Prep: 25 min
  • Cook: 1 hr 20 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 
  2. Put the potatoes in large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 3/4 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel the quarters first if you are using a ricer). 
  3. Lay the pancetta in a cool skillet and render over medium-high heat until crisp, about 8 minutes. Drain, reserving the fat, and chop into bits. 
  4. Fold in 1/4 cup reserved pancetta fat, pancetta bits, Pecorino and reserved cooking water into the potatoes. Season with salt. Fold in 4 egg yolks until well blended. Spoon or pipe six 1-cup mounds onto the prepared baking sheet and top with pepper. Make little wells in each mound with the back of a spoon. Bake until the edges are golden brown, about 15 minutes. Remove from the oven, fill each well with one of the remaining 6 yolks and place back in the oven to lightly cook the yolk, 2 to 3 minutes. Serve immediately.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Meatless Monday: Chocolate For Dinner Feb 13, 2012

By: Michelle Buffardi

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.

Meet the Magical Mega Cakes from Choccywoccydoodah

Cake + chocolate + crazy talent = the coolest confectionery in Brighton, England.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.