Gnocchi Carbonara
If you love creamy carbonara and crave something cozy and carb-y, this Gnocchi Carbonara with Pancetta is going to be your new favorite weeknight dinner. It’s rich, cheesy, and loaded with crispy pancetta—and the best part? You only need one pan and about 20 minutes.
Forget boiling spaghetti. We’re swapping in soft, pillowy gnocchi that soaks up all the creamy, peppery sauce. Egg yolks, Parmesan, pancetta, and a splash of pasta water are all you need to make this comforting, restaurant-worthy meal at home.
🧄 Ingredients You’ll Need for Gnocchi Carbonara
Here’s what goes into this simple but flavor-packed recipe:
- 1 (16 oz) package gnocchi – Shelf-stable, fresh, or refrigerated gnocchi all work. Just boil until they float!
- 2 egg yolks – These make the sauce rich and silky.
- 1 cup grated Parmesan cheese – Adds savory, cheesy depth. Use real Parmigiano-Reggiano if possible.
- 1 tsp freshly cracked black pepper – This brings that signature carbonara bite. Adjust to your liking.
- ⅓ cup pasta water – Reserved from cooking the gnocchi. It helps emulsify and thicken the sauce.
- 3 oz pancetta or bacon, cubed – Pancetta is traditional, but bacon adds smoky flavor and is easier to find.
🍳 How to Make Gnocchi Carbonara (Step-by-Step)
1. Boil the gnocchi
Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2–3 minutes. Reserve ½ cup of the pasta water, then drain and set the gnocchi aside.
2. Crisp the pancetta
While the gnocchi boils, cook your pancetta or bacon in a large skillet over medium heat until golden and crispy. This usually takes 5–7 minutes. Turn off the heat, but don’t drain the fat—you’ll use it to flavor the sauce.
3. Whisk the carbonara sauce
In a small bowl, whisk together the egg yolks, Parmesan, and black pepper. Slowly drizzle in 1–2 tablespoons of hot pasta water while whisking to gently temper the yolks and prevent scrambling.
4. Toss everything in the skillet
Add the cooked gnocchi to the pan with the pancetta. Stir to coat the gnocchi in that rendered fat. Pour the egg and cheese mixture into the skillet, tossing quickly until everything is glossy and coated. Add more pasta water, a splash at a time, until the sauce reaches your desired consistency.
5. Serve immediately
Top with extra Parmesan and a few more cracks of black pepper. Serve hot!
⏱️ Prep & Cook Time
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Serves: 2–3
❓ Gnocchi Carbonara FAQs
You can, but the sauce might be thinner. Yolks give that rich, velvety texture. If using whole eggs, try just one.
Shelf-stable gnocchi is super convenient, but if you can get fresh gnocchi, go for it—they’re extra tender and fluffy.
Not exactly. Pancetta is Italian and unsmoked, while bacon is usually smoked and slightly stronger in flavor. Both work great in this recipe.
Yes! Just skip the pancetta and add a splash of olive oil or butter to the pan for richness. You could also sauté mushrooms for an umami boost.
Tips
- Make sure the pan isn’t too hot when you add the egg mixture—if it’s sizzling, the eggs may scramble.
- The heat from the gnocchi and the pan is enough to cook the yolks into a silky sauce.
- Pancetta gives a traditional Italian flavor, while bacon adds a smoky twist—use what you prefer!
- Like one pan pastas? Try my Creamy Lemon Garlic Pasta
Gnocchi Carbonara
Ingredients
- 1 16 oz package gnocchi
- 2 egg yolks
- 1 cup fresh grated Parmesan cheese
- 1 tsp freshly cracked black pepper
- ⅓ cup pasta water
- 3 oz pancetta or bacon cubed
Instructions
Boil the gnocchi
- Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2–3 minutes. Reserve ½ cup of the pasta water, then drain and set the gnocchi aside.
Crisp the pancetta/bacon
- While the gnocchi boils, cook your pancetta or bacon in a large skillet over medium heat until golden and crispy. This usually takes 5–7 minutes. Turn off the heat, but don’t drain the fat—you’ll use it to flavor the sauce.
Whisk the carbonara sauce
- In a small bowl, whisk together the egg yolks, Parmesan, and black pepper. Slowly drizzle in 1–2 tablespoons of hot pasta water while whisking to gently temper the yolks and prevent scrambling.
Toss everything in the skillet
- Add the cooked gnocchi to the pan with the pancetta. Stir to coat the gnocchi in that rendered fat. Pour the egg and cheese mixture into the skillet, tossing quickly until everything is glossy and coated. Add more pasta water, a splash at a time, until the sauce reaches your desired consistency.
- Top with extra Parmesan and a few more cracks of black pepper. Serve hot!
