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Gnocchi Carbonara Recipe
Ash Tyrrell

Gnocchi Carbonara Recipe

I remember the first time I made gnocchi carbonara—I was curious whether the soft potato dumplings would really carry that classic carbonara sauce. But once I took a bite, I was smitten: creamy, salty, silky gnocchi with bits of crisp pancetta.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb ≈ 450 g potato gnocchi (shelf-stable, refrigerated, or frozen) – shelf-stable or refrigerated are easiest; frozen works too but thaws slightly so it doesn’t release too much water.
  • 4 oz ≈ 115 g diced pancetta (about ¾ cup) – pancetta’s rendered fat is key to flavoring the dish.
  • 1 teaspoon kosher salt for the gnocchi water – only salting lightly because pancetta + cheese add salt.
  • ¾ teaspoon coarsely ground black pepper plus extra for serving – the pepper is a defining flavor in carbonara.
  • 1 large egg
  • 1 large egg yolk in addition to the whole egg – adds creaminess without needing cream.
  • ¾ oz finely grated Pecorino Romano about ½ cup – its sharpness and saltiness define the sauce.
  • ½ oz finely grated Parmesan about ⅓ cup – mellows the Pecorino’s bite slightly.
  • Chopped fresh parsley for garnish (optional) – this adds freshness and color.

Method
 

  1. I heat the skillet over medium heat and add the diced pancetta. As it cooks, I let it render its fat and crisp up, stirring occasionally. When golden and crunchy, I stir in the coarse black pepper so the fat picks up that spiciness.
  2. While the pancetta is cooking, I bring a large pot of salted water to a boil (using the 1 teaspoon kosher salt). I drop in the gnocchi and cook until they float, usually 2–3 minutes if fresh (slightly longer if frozen). Using a slotted spoon, I lift them out and reserve some of the starchy water.
  3. I add the gnocchi into the hot skillet with pancetta and toss, coating them in the rendered fat. I pour in about ⅓ cup of the reserved cooking water to help loosen things up, stirring gently to combine.
  4. In a separate bowl, I whisk together the egg, yolk, grated Pecorino, and Parmesan until smooth and well blended. The mixture should be thick. If needed, I add a bit of reserved water to adjust consistency.
  5. Off the heat, I slowly stream the egg-cheese mixture into the skillet while stirring constantly—so the sauce becomes silky, not scrambled. If things get too thick, I return to very low heat briefly, adding more water a tablespoon at a time until smooth.

Notes

  • I always use a Microplane or very fine grater for the cheeses—this helps them melt smoothly into the sauce.
  • I remove the skillet from heat before adding the egg mixture—if it’s too hot, scrambling can happen.
  • I add reserved cooking water little by little—it's easier to thin than to fix a broken sauce.
  • I stir vigorously and swiftly when combining—this helps the egg, cheese, and water emulsify into a creamy sauce.
  • I taste along the way (especially for salt and pepper), because pancetta + cheese tend to push sodium up quickly.