Potato Puff Carbonara bowl

1. Cook one bag of Alexia Crispy Potato Puffs according to package directions.
2. While the puffs cook, sauté 4oz Pancetta in a pan for 4-5 minutes until crispy. Remove the pancetta from the pan, leaving the oil.
3. To the same pan, add 2-3 cloves minced garlic and cook for about 30 seconds until fragrant. Then, stir in 3/4 cup half & half, 2-3 tbsp grated parmesan, 1 tbsp lemon juice, a pinch of salt, and cracked black pepper. Simmer gently until the sauce slightly thickens and is warmed through.
4. Prepare a poached or soft boiled egg.
5. To assemble, place the cooked Potato Puffs in a bowl. Drizzle the sauce over the potato puffs.
6. Top with the crispy pancetta, sun dried tomatoes, fresh arugula, and the prepared poached egg.
7. Optionally, garnish with lemon zest, fresh basil, and more grated parmesan.