Gnocchi Carbonara
This Gnocchi Carbonara takes the classic beloved Italian dish and gives it a slight twist by using gnocchi instead of spaghetti or bucatini.
Equipment
- skillet
- Pot
- Bowl
- whisk
Ingredients
- 1 tablespoon olive oil
- 4 ounces pancetta
- 2 large eggs
- 2 large egg yolks
- 1/3 cup grated Parmesan packed
- 1/3 cup grated pecorino Romano packed
- Salt
- Coarse black pepper
- 1 16 oz package gnocchi
Instructions
- Bring a large pot of water to a boil. Season with plenty of salt.
- Set a large skillet over medium-high heat. Once hot, add the olive oil and the pancetta. Cook, stirring often, until lightly crisp and golden brown. Keep warm.
- In the meantime, in a large bowl, whisk together the eggs, egg yolks, parmesan, pecorino, a small pinch of salt and plenty of black pepper. Set aside.
- Add the gnocchi to the boiling salted water and cook until just slightly under done. Use a slotted spoon to transfer the gnocchi to the skillet with the pancetta. Give it a stir and cook for a minute or so over low heat. Remove from the heat and add the egg mixture to the pan. Vigorously stir until warmed and melted through. Add a ladleful of the pasta cooking water as needed to loosen it slightly and create a silky creamy sauce.
- Serve with a sprinkle more of cheese and a bit more black pepper. Enjoy!