Description
A creamy and comforting Gnocchi Carbonara recipe that combines tender potato gnocchi with crispy pancetta, rich egg yolks, and a luscious cheese sauce made from pecorino Romano and Parmesan. This quick stovetop dish is perfect for a satisfying meal with bright garnishes of lemon zest and fresh herbs.
Ingredients
Scale
Main Ingredients
- 16 oz (about 450 g) store‑bought potato gnocchi
- 4 oz (≈ 115 g) pancetta, diced (or smoked bacon as substitute)
- 3 large egg yolks (plus 1 whole egg optional)
- ¼ cup finely grated pecorino Romano
- ¼ cup finely grated Parmesan (or more pecorino)
- Freshly ground black pepper, to taste
- ¼ cup reserved starchy pasta water
Optional Garnish
- Lemon zest
- Chopped fresh chives or parsley
Instructions
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, indicating they are done. Drain the gnocchi and reserve about ¼ cup of the starchy pasta water for the sauce.
- Cook the pancetta: While the gnocchi cooks, heat a skillet over medium-high heat. Add the diced pancetta and cook until it becomes golden and crisp. Reserve about 1–2 tablespoons of the rendered fat in the skillet and discard the rest. Remove the pancetta pieces to a plate to keep crisp.
- Prepare the sauce: In a bowl, whisk together the egg yolks, optional whole egg, pecorino Romano, Parmesan, and a generous pinch of freshly ground black pepper until thoroughly combined.
- Toss gnocchi with rendered fat: Reduce the heat under the skillet to low. Add the drained gnocchi (and garlic if desired) to the skillet and toss briefly to coat the gnocchi with the pancetta fat, ensuring even flavor and richness.
- Tempering the sauce: Remove the skillet from heat. Gradually whisk the reserved starchy pasta water into the egg-cheese mixture to temper the eggs and prevent scrambling. Then pour this sauce over the gnocchi in the skillet, tossing vigorously to evenly coat and create a glossy, creamy texture.
- Finish cooking the sauce: Return the skillet to very low heat if necessary. Stir in the crispy pancetta bits, tossing continuously while gently warming the sauce until it thickens slightly. Be careful not to overheat or the eggs will scramble.
- Season and garnish: Taste the dish and adjust seasoning with additional black pepper if needed. Garnish with a sprinkling of lemon zest and chopped fresh chives or parsley to add a bright, fresh finish. Serve immediately while warm and creamy.
Notes
- Use fresh store-bought gnocchi for the best texture and quickest cooking time.
- Pancetta can be substituted with smoked bacon if preferred.
- Tempering the egg mixture with pasta water is key to achieving a silky carbonara sauce without scrambling the eggs.
- Add garlic to the gnocchi in the skillet if a subtle garlicky flavor is desired.
- Serve immediately, as the sauce is best enjoyed fresh and tends to thicken once cooled.
- Lemon zest and fresh herbs provide brightness that cuts through the richness of the sauce.
