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.
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!