Potato Spaghetti
Here's an intriguing and surprising recipe: potato spaghetti. This unusual spaghetti is a cross between vegetable spaghetti, like zoodles, and traditional spaghetti. Yes, because although they are made with vegetables, they have a carbohydrate content comparable to that of regular spaghetti, and they are cooked just like the latter. Versatile and original, potato spaghetti offers a unique culinary experience. They can be paired with a variety of sauces, both traditional and innovative. I served them with a carbonara sauce, but if you prefer a vegan option, you can opt for a sauce made with fresh tomatoes, or maybe a lentil ragù... In short, let yourself be tempted by creativity and discover the endless possibilities of sauces for this original potato spaghetti.
P.S.: If you don't have a spiralizer at home, you can buy it here (if you want one like mine, you can find it here).
Instructions
- 1
First, peel the potatoes, wash them well, and make spaghetti with the special tool.
- 2
Once ready, let the spaghetti soak in cold water for 30 minutes.
- 3
Cut the guanciale into strips and then into cubes, and then cook it over low heat in a non-stick pan, stirring occasionally, until it becomes crispy.
- 4
In a bowl, whisk the egg yolks with the Pecorino cheese until you get a thick and smooth cream.
- 5
Bring slightly salted water to a boil (without letting it boil), add the spaghetti and drain after 5-6 minutes. Season the hot spaghetti with the egg mixture, mixing quickly, then add the guanciale.
- 6
The potato spaghetti is ready; all that's left to do is add a little pepper and serve.
Ago's Notes
- Adjust the salt according to the salt content of the canned goods.
Enjoy your meal! The result will be a perfect balance between the creaminess of the egg yolks and the sweetness of the potatoes, a dish that embodies the simplicity and mastery of Italian cooking.
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