Gnocchi Carbonara with Bacon Parmesan (Printable Version)

Pillowy gnocchi in creamy carbonara sauce with crispy bacon and Parmesan cheese.

# What You'll 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 cheese, for serving
09 - Fresh parsley, chopped

# How to Make It:

01 - Bring a large pot of salted water to a boil.
02 - Whisk together the eggs, egg yolk, grated Parmesan, black pepper, and salt until smooth. Set aside.
03 - In a large skillet over medium heat, cook the diced bacon until crispy, about 5–7 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 instructions, usually until they float to the surface (2–3 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 sauce creates itself in seconds, turning simple ingredients into restaurant quality comfort food
  • Its faster than delivery but tastes like something nonna would make on a Sunday
  • The crispy bacon adds smoky depth that makes everyone ask for seconds
02 -
  • Remove the pan from heat before adding eggs or they will scramble instead of turning into silky sauce
  • The residual heat is enough to cook the eggs while keeping them luscious
  • Work quickly once the eggs hit the pasta, and keep tossing until coated
03 -
  • Save more pasta water than you think you need. Better to have too much than too little when adjusting consistency.
  • The sauce thickens as it sits, so serve immediately once tossed for the silkiest texture.

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