Gnocchi Carbonara with Bacon and Parmesan (Printable)
Pillowy gnocchi in a silky egg and Parmesan sauce with crispy bacon bits.
# 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, for serving
09 - Fresh parsley, chopped (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil over high heat.
02 - Whisk together eggs, egg yolk, grated Parmesan, black pepper, and salt in a bowl until smooth. Set aside.
03 - In a large skillet over medium heat, cook diced bacon until crispy, about 5–7 minutes. Remove from heat and set aside, leaving rendered fat in the skillet.
04 - Cook gnocchi in boiling water according to package directions, typically until they float to the surface, 2–3 minutes. Reserve 1/2 cup pasta water, then drain.
05 - Add drained gnocchi to the skillet with bacon and toss over low heat until coated in the rendered fat.
06 - Remove skillet from heat. Pour egg and Parmesan mixture over gnocchi, tossing constantly to form a creamy sauce. Add reserved pasta water one tablespoon at a time if needed to achieve desired consistency.
07 - Taste and adjust seasoning as needed. Serve immediately with extra Parmesan and chopped parsley if desired.
# Expert Tips:
01 -
- The sauce comes together in seconds, turning simple ingredients into something restaurant worthy
- Bacon and Parmesan create that irresistible salty savory combo everyone craves
02 -
- The residual heat from the pasta is what cooks the eggs, so work quickly once you add the sauce
- If the sauce seems too thick, that pasta water is your secret weapon for silkiness
03 -
- Room temperature eggs incorporate more smoothly into the sauce, so take them out while the water boils
- Parmesan rinds simmered in the pasta water add depth to the gnocchi itself