Quick Gnocchi Carbonara (Print version)
Creamy gnocchi carbonara with crispy pancetta, egg yolks, and pecorino, ready in 20 minutes with no cream needed.
# Ingredients:
01 -
1 lb (450 g) store-bought potato gnocchi
02 -
4 oz (115 g) pancetta or guanciale, diced
03 -
4 large egg yolks
04 -
1 large whole egg
05 -
3/4 cup (75 g) freshly grated Pecorino Romano, plus more for serving
06 -
1 teaspoon freshly ground black pepper
07 -
1/2 cup reserved pasta cooking water
08 -
Salt for the boiling water
09 -
1 tablespoon chopped fresh parsley (optional)
# Instructions:
01 -
Place the diced pancetta or guanciale in a cold large skillet. Set over medium-low heat and cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, 6 to 8 minutes.
02 -
While the pork cooks, whisk the egg yolks, whole egg, grated pecorino, and black pepper together in a bowl until you have a thick paste.
03 -
Bring a large pot of well-salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 minutes. Scoop out 1/2 cup of the cooking water, then drain the gnocchi.
04 -
Add the drained gnocchi to the skillet with the pork. Remove the pan from the heat completely. Immediately pour in the egg mixture and toss vigorously until the gnocchi are evenly coated.
05 -
Add a splash of the reserved pasta water if the sauce is too thick. Toss again, then divide among warm bowls. Top with extra pecorino, more cracked pepper, and parsley if using. Serve right away.
# Good to know:
01 -
Best served immediately while the sauce is silky and glossy.
02 -
Do not reheat in the microwave.