Gnocchi Carbonara with Bacon Parmesan (Printable)
Pillowy potato gnocchi tossed in creamy carbonara sauce with crispy bacon and aged Parmesan cheese.
# What You'll 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, for serving
09 - Fresh parsley, chopped (optional)
# How-To Steps:
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 Advice:
01 -
- The combination of crispy bacon and tender gnocchi creates an incredible texture contrast in every bite
- This comes together in under 35 minutes, making it perfect for weeknight dinners when you want something comforting without the fuss
02 -
- Removing the pan from heat before adding the egg mixture is absolutely crucial. Any residual heat can scramble the eggs instead of creating a smooth sauce.
- That reserved pasta water is your secret weapon for adjusting consistency. Add it one tablespoon at a time until the sauce coats the gnocchi perfectly.
03 -
- Room temperature eggs incorporate more smoothly into the sauce, so take them out of the fridge about 20 minutes before cooking
- Grate your Parmesan right before mixing. The oils start dissipating as soon as the cheese is grated, affecting the final sauce texture