Gnocchi Carbonara with Bacon Parmesan (Printable version)

Soft potato dumplings coated in a silky egg-cheese sauce with savory crispy bacon.

# What You'll 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)

# Directions:

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 gnocchi soaks up that creamy sauce in a way pasta never could, making every bite impossibly rich and satisfying
  • You get all the comfort of traditional carbonara with a playful twist that feels like discovering something secret
02 -
  • The key to creamy carbonara is removing the pan from heat before adding eggs, otherwise you'll end up with scrambled eggs instead of a silky sauce
  • Work quickly once you add the egg mixture because the residual heat from the gnocchi is exactly what creates that perfect texture
03 -
  • If your sauce seems too thick, add pasta water gradually rather than all at once, you can always add more but you can't take it back
  • The residual heat from freshly cooked gnocchi is usually sufficient, so resist the urge to return the pan to the stove after adding the egg mixture

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