Gnocchi Carbonara with Bacon (Print Version)
Pillowy gnocchi in a rich carbonara sauce with crispy bacon and Parmesan cheese.
# What You 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 cheese, for serving
09 - Fresh parsley, chopped
# How To Make:
01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
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 Tips:
01 -
- The sauce comes together into silkiness without any cream at all just eggs and cheese creating magic
- Ready in under 40 minutes but tastes like something from a proper Italian restaurant
- Crispy bacon adds smoky depth that makes this version unforgettable
02 -
- Always remove the pan from heat before adding eggs or you will end up with scrambled eggs instead of sauce
- Have your pasta water ready before draining because the sauce needs that starchy liquid to become silky
03 -
- Room temperature eggs blend more smoothly into the sauce than cold ones straight from the fridge
- Grate your own Parmesan because pre-grated versions resist melting properly