Description

Gnocchi Carbonara brings together pillowy potato gnocchi with a velvety Parmesan and Pecorino sauce, crispy pancetta, and a peppery finish—an Italian comfort classic with a twist.

Ingredients

1 lb potato gnocchi (fresh or store-bought)
4 oz pancetta or guanciale, diced
3 large egg yolks
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup freshly grated Pecorino Romano
1 tsp freshly cracked black pepper (more to taste)
Salt, for boiling water

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Instructions

In a large skillet over medium-low heat, cook diced pancetta or guanciale until golden and crispy. Remove from heat.
In a bowl, whisk together egg yolks, Parmesan, Pecorino Romano, and black pepper until smooth.
Bring a pot of salted water to a boil. Add gnocchi and cook until they float, about 2–3 minutes. Remove with a slotted spoon.
Add hot gnocchi directly to the skillet with pancetta (off the heat). Immediately pour in the egg and cheese mixture and stir vigorously to create a creamy sauce. Add a splash of pasta water if needed to loosen the sauce.
Serve immediately, topped with extra cheese and cracked black pepper.

Notes

Garnish with parsley for color, though traditional carbonara focuses on cheese and pepper.
Serve with a lemon-dressed green salad or sautéed greens for balance.
Try plating in individual skillets or with a poached egg on top for an elevated presentation.
Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or milk.
Freeze only uncooked gnocchi; carbonara sauce does not freeze well.
Bacon can be used instead of pancetta. For a vegetarian option, use mushrooms or omit the meat entirely.