Gnocchi Carbonara with Bacon and Parmesan (Printable Version)
Pillowy potato gnocchi coated in creamy egg sauce with crispy bacon and Parmesan
# What You Need:
→ Gnocchi
01 - 1.1 lb potato gnocchi (store-bought or homemade)
→ Carbonara Sauce
02 - 2 large eggs
03 - 1 large egg yolk
04 - 1 cup freshly grated Parmesan cheese
05 - 1/2 tsp freshly ground black pepper
06 - 1/4 tsp salt
→ Bacon
07 - 5 oz bacon or pancetta, diced
→ Garnish
08 - Extra Parmesan, for serving
09 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil.
02 - In a bowl, whisk together the eggs, egg yolk, grated Parmesan, black pepper, and salt until smooth. Set aside.
03 - In a large skillet over medium heat, cook the diced bacon until crispy, about 5–7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.
04 - Cook the gnocchi in the boiling water according to package instructions, usually until they float to the surface (2–3 minutes). Reserve 1/2 cup of pasta water, then drain the gnocchi.
05 - Add the drained gnocchi to the skillet with bacon and toss over low heat to coat in the bacon fat.
06 - Remove the skillet from the heat. Quickly pour the egg and Parmesan mixture over the gnocchi, tossing constantly to create a creamy sauce. Add reserved pasta water a tablespoon at a time if needed to reach desired consistency.
07 - Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and chopped parsley if desired.
# Expert Advice:
01 -
- The pillowy gnocchi soaks up that silky carbonara sauce in ways spaghetti never could
- Ready in 35 minutes but tastes like it came from an Italian nonnas kitchen
02 -
- Removing the pan from heat before adding eggs is the difference between silky carbonara and scrambled eggs
- The residual heat from the gnocchi and bacon fat cooks the eggs perfectly
03 -
- Reserve more pasta water than you think you need it is your secret weapon
- Grate your Parmesan right before adding it to the eggs for the smoothest sauce