Constance Baked potato carbonara | Romagnoli F.lli Spa
Here is a popular, much-loved recipe for Valentine’s Day. These baked potatoes alla carbonara are made with the Constance variety, with its soft, velvety flesh
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.romagnolipatate.it.
Ingredients
- Constance potatoes, 4
- Egg yolks (medium eggs), 3
- Guanciale cured pork cheek, 100g
- Pecorino Romano cheese, 50g
- Black pepper, to taste
- Extra virgin olive oil, as required
- Table salt, to taste
- Chives, to taste
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