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Gnocchi Carbonara

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Creamy and indulgent gnocchi carbonara, featuring pillowy potato gnocchi tossed in a silky sauce of egg yolks, Parmesan, pancetta, and black pepper for a comforting yet elegant pasta dish.

Ingredients

Units Scale
  • 1 lb (450 g) potato gnocchi
  • 4 oz pancetta or guanciale, diced
  • 2 large egg yolks
  • 1 whole large egg
  • 1 cup (about 100 g) freshly grated Parmesan cheese, plus extra for serving
  • 1 tablespoon unsalted butter
  • 1 clove garlic, peeled and lightly smashed (optional)
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2–3 minutes. Reserve 1 cup of pasta water, then drain gnocchi.
  2. While gnocchi cook, whisk egg yolks, whole egg, and Parmesan together in a bowl until smooth; season lightly with black pepper.
  3. In a large skillet over medium heat, melt butter. Add pancetta (and garlic if using) and cook until crisp and golden, about 4–5 minutes. Remove and discard garlic if used.
  4. Reduce heat to low. Add drained gnocchi to the skillet with pancetta; toss to coat in rendered fat.
  5. Remove skillet from heat. Quickly pour egg–Parmesan mixture over gnocchi, stirring vigorously to create a creamy sauce—add reserved pasta water a splash at a time if needed to reach desired consistency.
  6. Season with more freshly ground black pepper and salt to taste.
  7. Transfer to serving bowls, sprinkle with chopped parsley and extra Parmesan, and serve immediately.

Notes

  • Work off‑heat when adding eggs to avoid scrambling—carryover heat is enough to cook gently.
  • Substitute guanciale for more authentic flavor, or use bacon if unavailable.
  • Use Pecorino Romano or a mix of Pecorino and Parmesan for sharper taste.
  • For extra creaminess, stir in a splash of heavy cream with the egg mixture (non‑traditional).
  • If sauce is too thick, thin with additional reserved pasta water.
  • Serve immediately—the sauce thickens as it cools.

Nutrition

Find it online: https://easy-tapas-recipes.com/gnocchi-carbonara/