Start by making the French fries. Peel and cut the potatoes into fries and soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat them dry with a towel.
Heat vegetable oil in a deep fryer or a large pot to 350°F. Fry the potatoes in small batches until they are golden brown and crispy, about 5 to 7 minutes. Drain them on paper towels and season with salt. Keep them warm in a low oven while you prepare the carbonara.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
In a medium bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Set aside.
In a large skillet, cook the pancetta or bacon over medium heat until it is crispy. Add the minced garlic and cook for another minute until fragrant.
Reduce the heat to low and add the cooked pasta to the skillet, tossing to combine with the pancetta and garlic.
Remove the skillet from heat and slowly pour in the egg mixture, stirring constantly to create a creamy sauce without scrambling the eggs. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
Season with salt and pepper to taste and serve immediately, topped with a handful of French fries and garnished with chopped parsley if desired.
Variations & Tips
For a lighter version, you can use half-and-half instead of heavy cream or even plain Greek yogurt. If you’re not a fan of pork, try using turkey bacon or even smoked salmon for a different flavor profile. Adding a splash of white wine to the skillet after cooking the pancetta can elevate the dish and add a bit of sophistication. For a vegetarian option, skip the pancetta and add some sautéed mushrooms and spinach instead.
