Servings: 4
Prep time: 20 min
Cook time: 25 min
Ingredients
French Fries
- 1 kg Russet potatoes
- Frying oil
- Salt
Toppings
- 200 g guanciale, pancetta, or bacon, cut into small cubes
- Freshly ground black pepper
- 60 ml grated Parmesan
- Chopped Italian parsley
Carbonara Sauce
- 3 egg yolks
- 125 ml 35% cream
- 250 ml finely grated Parmesan
- Salt and pepper to taste
Preparation
- Cut the potatoes into sticks about 1 cm thick. Rinse them thoroughly under cold water to remove excess starch, then pat them dry.
- Preheat a deep fryer to 150 °C (300 °F). Fry the fries for 5 to 6 minutes, without letting them brown. Remove them and let them rest for a few minutes.
- Increase the deep fryer temperature to 190 °C (375 °F). Fry the fries a second time for 2 to 4 minutes, until they are golden brown and crispy. Season with salt immediately.
- In a skillet over medium heat, cook the guanciale until it is golden brown and crispy. Set aside, reserving the rendered fat.
- In a bowl, whisk the egg yolks with the cream and Parmesan.
- Pour the mixture into the skillet containing the guanciale fat and cook over very low heat, stirring constantly, until the sauce thickens slightly. Do not let it boil to prevent the egg yolks from curdling. Season generously with black pepper and adjust the salt to taste.
- Place the fries in a large bowl. Add the carbonara sauce and toss gently to coat them thoroughly.
- Divide among plates. Garnish with the crispy guanciale, grated Parmesan, and chopped Italian parsley.
- Finish with a generous twist of the pepper mill.
