First of all, peel the potatoes, wash them, cut them into chunks and blanch them for 7-8 minutes (times may vary depending on the size of the chunks, always do the test with the tines of a fork: the potatoes must be soft without falling apart) .

Meanwhile, beat the eggs with salt, pepper and cheese.

In a non-stick pan, brown the bacon with a little oil.
When the potatoes are done, drain them, add them to the bacon and add the beaten egg.

Stir quickly, making the egg thicken slightly, then turn off the heat.

The carbonara potatoes are ready, serve them immediately.

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