Potato Carbonara Recipe

Ingredients:

• 1 lb. spaghetti
• 4 slices bacon, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 large potatoes, peeled and cubed
• 3 egg yolks
• 1 1/4 cups grated Parmesan cheese
• Salt and pepper, to taste

Directions:

1. Cook spaghetti according to package instructions and drain.
2. Fry bacon in a large skillet until crisp. Remove from skillet and set aside.
3. Add onion and garlic to the skillet and cook until softened. Add the cubed potatoes and cook until tender.
4. In a small bowl, whisk together the egg yolks and Parmesan cheese.
5. Add the cooked spaghetti to the skillet and toss with the potato mixture and bacon. Remove from the heat and stir in the egg yolk mixture until well combined. Season with salt and pepper to taste.
6. Serve hot.

Verdict:

The addition of potatoes to this classic carbonara recipe adds a subtle sweetness to the dish. The creamy egg yolk and Parmesan mixture creates a rich and decadent sauce that nicely complements the crispy bacon and tender potato cubes.

Mackerel and Tarragon Recipe

Ingredients:

• 2 fresh mackerel fillets
• 2 teaspoons fresh tarragon, chopped
• 1 lemon, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F.
2. Season the mackerel fillets with salt and pepper on both sides.
3. In a small bowl, mix together the chopped tarragon, minced garlic, and olive oil.
4. Place the mackerel fillets on a baking sheet and brush the tarragon mixture over them.
5. Arrange the lemon slices on top of the fillets.
6. Bake the mackerel fillets for 15-20 minutes or until cooked through and flaky.
7. Serve hot.

Verdict:

This simple recipe highlights the delicate flavor of fresh mackerel and showcases the bright, anise-like flavor of tarragon. The acidity of the lemon slices adds a refreshing contrast to the rich fish, making this a light and flavorful dish. Serve alongside a simple salad for a well-rounded meal.