Carbonara Jacket Potato

Both of these foods are undeniably up there in the list of greatest comfort foods of all time. Why not smash them together into one glorious culinary love-child?

Done in 2 hours

Serves 4

Dish by Hugh Woodward

Ingredients

What you'll need:

4baking potatoes

100mlolive oil

1 tbspflaked sea salt

100gdiced pancetta

6egg yolks

1 whole egg

50mldouble cream

40g grated parmesan

to tastesea salt & freshly ground black pepper

to tastemore parmesan

This recipe, if you are a fan of jacket potatoes and carbonara, is going to get you all hot under the collar. What could be more delicious than a crispy, fluffy, steaming jacky p absolutely slathered in carbonara sauce? Probably nothing.

Method

Turn up the oven to 180°C.

Stab the the potatoes all over and rub them with olive oil and salt.

Roast them until the skins are crisp and the insides are fluffy. Leave to cool and cut into quarters, leaving them stuck together at the base.

Fry the pancetta in a saucepan until crisp. Set aside, with rendered fat.

Meanwhile, whisk the eggs and cream along with the parmesan and seasoning together.

Heat in a saucepan over a low heat until it thickens into a smooth, rich sauce.

Pour the sauce over the potatoes and garnish with the fried pancetta and more parmesan.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.