This was my favorite dish growing up—I’d constantly ask my mom to cook it.

Combining the best of two culinary worlds, Flemish Carbonara with French Fries is a delightful twist on a classic Italian favorite, paired with the beloved Belgian side. This dish brings together the creamy, indulgent nature of carbonara with the crispy, golden goodness of French fries. Perfect for those busy weeknights when you crave something comforting yet a bit different, this recipe is sure to become a family favorite.

This dish pairs well with a simple green salad dressed in a light vinaigrette to balance out the richness of the carbonara sauce. A side of steamed or roasted vegetables would also complement the meal nicely, adding a healthy touch without much extra effort. For a beverage, a nice chilled white wine or a frothy Belgian ale would be perfect to round off this hearty and satisfying dinner.

Servings: 4

1 lb of fettuccine or spaghetti
3 large eggs
1 cup grated Parmesan cheese
1 cup heavy cream
1/2 lb pancetta or bacon, diced
3 cloves garlic, minced
Salt and pepper to taste
2 lbs of potatoes (for French fries)
Vegetable oil for frying
Chopped parsley for garnish (optional)

Start by making the French fries. Peel and cut the potatoes into fries and soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat them dry with a towel.

Heat vegetable oil in a deep fryer or a large pot to 350°F. Fry the potatoes in small batches until they are golden brown and crispy, about 5 to 7 minutes. Drain them on paper towels and season with salt. Keep them warm in a low oven while you prepare the carbonara.

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

In a medium bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Set aside.

In a large skillet, cook the pancetta or bacon over medium heat until it is crispy. Add the minced garlic and cook for another minute until fragrant.

Reduce the heat to low and add the cooked pasta to the skillet, tossing to combine with the pancetta and garlic.

Remove the skillet from heat and slowly pour in the egg mixture, stirring constantly to create a creamy sauce without scrambling the eggs. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.

Season with salt and pepper to taste and serve immediately, topped with a handful of French fries and garnished with chopped parsley if desired.

For a lighter version, you can use half-and-half instead of heavy cream or even plain Greek yogurt. If you're not a fan of pork, try using turkey bacon or even smoked salmon for a different flavor profile. Adding a splash of white wine to the skillet after cooking the pancetta can elevate the dish and add a bit of sophistication. For a vegetarian option, skip the pancetta and add some sautéed mushrooms and spinach instead.