Gnocchi Carbonara with Bacon Parmesan (Print Version)
Tender potato gnocchi coated in a silky egg-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 teaspoon freshly ground black pepper
06 - 1/4 teaspoon 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 rolling boil.
02 - In a bowl, whisk together the eggs, egg yolk, grated Parmesan, black pepper, and salt until completely smooth. Set aside.
03 - In a large skillet over medium heat, cook the diced bacon until crispy, about 5 to 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 directions, usually until they float to the surface (2 to 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 crispy bacon fat coats every pillow of gnocchi creating pockets of savory goodness that storebought pasta just cant achieve
- That moment when the cheese and eggs melt into glossy sauce feels like kitchen magic every single time
02 -
- Removing the skillet from heat before adding eggs is absolutely nonnegotiable unless you want scrambled egg carbonara
- The residual heat from the gnocchi is exactly what transforms the raw eggs into that glossy, emulsified sauce
03 -
- Room temperature eggs incorporate more smoothly than cold ones straight from the fridge
- Grate your Parmesan with a microplane for the finest possible melt