This isn't your typical bar snack – it's what happens when Roman pasta tradition crashes into American comfort food. Golden fries get the full carbonara treatment with crispy guanciale, silky egg yolk, and a blizzard of aged Pecorino Romano that melts into every crevice.
Transform frozen fries into an indulgent Italian-American hybrid that'll have everyone talking. The key is timing – you want those egg yolks to create a creamy sauce without scrambling, just like traditional carbonara.
Ingredients
8 oz frozen French fries
2 oz guanciale, diced (or thick-cut bacon)
2 large egg yolks
0.75 oz Pecorino Romano, finely grated
1/4 tsp freshly cracked black pepper
1 tbsp fresh parsley, chopped
Instructions
1
Cook frozen fries according to package directions until golden and crispy. Keep warm in a low oven.
2
In a large skillet, cook diced guanciale over medium heat until crispy and golden, about 5-7 minutes. Reserve the rendered fat.
3
In a small bowl, whisk together egg yolks, grated Pecorino Romano, and black pepper until smooth.
4
Add the hot fries to the skillet with the crispy guanciale and toss to coat with the rendered fat.
5
Remove skillet from heat and immediately pour the egg yolk mixture over the fries, tossing quickly to create a creamy coating without scrambling the eggs.
6
Transfer to a serving platter, garnish with additional Pecorino Romano and fresh parsley, and serve immediately while hot.
