Potato Carbonara with Crispy Pancetta

Ingredients:

• 110 g pancetta, cut into 0.5 cm cubes (about 1 cup)
• 4 medium Russet Burbank potatoes (about 1.3 kg), thoroughly washed and dried
• 3/4 cup light cream (10%)
• 90 g Parmesan, finely grated (about 3 cups)
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 4 large eggs, room temperature

Preparation:

1. Preheat oven to 200°C with a rack in the middle position.
2. In a large skillet over medium heat, cook the pancetta in 1 tablespoon water until crisp and most of the fat has rendered, 10 to 12 minutes.
3. Meanwhile, prepare the potatoes. Pierce the potatoes all over with a fork and place them in a large paper bag. Fold the top of the bag several times. Microwave on high power for about 15 minutes, carefully turning the bag every 5 minutes. The potatoes should be easily pierced with a wooden skewer or cake tester. Remove the potatoes from the bag and place them on a baking sheet. Let them cool for 5 minutes.
4. Once the pancetta is crisp, transfer it with a slotted spoon to a paper towel-lined plate to remove excess fat. Add the rendered fat to the pan with cream, a pinch of salt, and 0.5 teaspoon of black pepper.
5. Using a sharp knife, make a lengthwise slit down the center of each potato. Carefully scoop out the flesh, leaving a 1/2-inch-thick wall. Set aside 0.5 cups of the potato flesh for another use. Place the remaining flesh in a bowl along with the cream mixture, 2.5 cups of Parmesan cheese, the white part of the green onion, half the pancetta, and a generous pinch of salt. Mash with a potato masher until smooth. Season with salt and pepper to taste, if desired.
6. Return the potato mixture to the skins. Make a large indentation in each potato, deep enough to fit an egg, and crack an egg into each indentation. Bake until the egg begins to set, about 10 minutes.
7. Remove the potatoes from the oven and sprinkle the eggs with the remaining Parmesan cheese. Turn the oven to broil and broil, checking frequently, until the eggs are set, 3-5 minutes. Before serving, top each potato with crispy pancetta and green onions.
   
   Note
   
   It is important to serve the potatoes immediately, as the heat from the potatoes will cause the eggs to continue to set..