Gnocchi Carbonara with Bacon Parmesan (Print)

Soft potato gnocchi meets crispy bacon and creamy Parmesan sauce in this comforting Italian-inspired dish ready in 35 minutes.

# Ingredient list:

→ 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 teaspoon freshly ground black pepper
06 - 1/4 teaspoon salt

→ Bacon

07 - 5 oz bacon or pancetta, diced

→ Garnish

08 - Extra Parmesan cheese, for serving
09 - Fresh parsley, chopped

# Directions:

01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - In a bowl, 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 pillowy gnocchi soaks up that silky carbonara sauce in a way pasta never could
  • Its ready faster than you can order takeout and tastes infinitely better
  • The crispy bacon creates these incredible smoky pockets throughout the dish
02 -
  • The pan must be off the heat when you add the eggs or you'll end up with scrambled eggs instead of a creamy sauce
  • Work quickly once the eggs hit the pan because residual heat is what creates that perfect consistency
  • If your sauce looks too thick, that pasta water is your secret weapon to fix it instantly
03 -
  • Room temperature eggs mix into the sauce more smoothly than cold ones straight from the fridge
  • Grate your Parmesan with a microplane for the finest texture that melts almost instantly into the hot gnocchi

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