Gnocchi Carbonara with Bacon Parmesan (Printable View)

Rich Italian gnocchi in creamy carbonara sauce with crispy bacon and Parmesan cheese.

# Ingredient List:

→ Gnocchi

01 - 1.1 lbs 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 teaspoon freshly ground black pepper
06 - 1/4 teaspoon salt

→ Bacon

07 - 5 oz bacon or pancetta, diced

→ Garnish

08 - Extra Parmesan cheese for serving
09 - Fresh parsley, chopped (optional)

# How to Prepare:

01 - Bring a large pot of salted water to a rolling boil.
02 - In a mixing bowl, whisk together the eggs, egg yolk, grated Parmesan, black pepper, and salt until completely 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 the bacon, leaving the rendered fat in the skillet.
04 - Add the gnocchi to the boiling water and cook according to package instructions, typically until they float to the surface, 2–3 minutes. Reserve 1/2 cup of pasta water before draining.
05 - Add the drained gnocchi to the skillet with the bacon fat. Toss over low heat to coat evenly.
06 - Remove the skillet from heat. Quickly pour the egg and Parmesan mixture over the gnocchi, tossing constantly to create a creamy sauce. Add reserved pasta water 1 tablespoon at a time if needed to reach desired consistency.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra Parmesan and chopped parsley if desired.

# Expert Suggestions:

01 -
  • The sauce clings to every nook and cranny of the gnocchi creating pockets of creamy goodness in each bite
  • You get all the carbonara satisfaction without the pasta water anxiety of traditional spaghetti
  • Its ready in under 40 minutes but tastes like something that simmered all afternoon
02 -
  • The residual heat from the skillet is enough to cook the eggs without scrambling them
  • Adding pasta water one tablespoon at a time prevents a broken or grainy sauce
03 -
  • Room temperature eggs incorporate more smoothly into the sauce
  • Grate your cheese against the finest side of your box grater for the silkiest texture

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