Gnocchi Carbonara with Bacon and Parmesan (Printable)

Pillowy potato gnocchi coated in a creamy egg and Parmesan sauce with crispy bacon bits.

# What You'll Need:

→ Gnocchi

01 - 1.1 lbs 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 Tips:

01 -
  • Its faster than ordering takeout but tastes like it came from a restaurant with a three month waitlist
  • The sauce comes together so silkily you will wonder if there is some hidden trick (there is not)
02 -
  • If you scramble your eggs, you probably had the heat too high or did not remove the pan from the burner before adding them
  • That reserved pasta water is liquid gold, do not dump it down the drain
03 -
  • Have everything measured and ready before you start because once the gnocchi is cooked, you need to move fast
  • Use a heat resistant bowl or glass when you whisk your sauce ingredients, so you are not scrambling to find one while the bacon burns

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