Gnocchi Carbonara

5 from 1 vote

A creamy gnocchi carbonara that you can easily make during the week!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 727kcal

Boil water in a large saucepan. When it starts to simmer, add a small handful of salt.
salt
If you haven't done so already, grate your cheese. Set ⅓ of it aside.
2 oz parmesan
In a bowl or jug, whisk the egg yolks, egg, remaining parmesan and some black pepper together. Set aside.
2 large egg yolks, 1 large whole egg, pepper
In a dutch oven or in a large frying pan, heat the oil over medium heat. Add the pancetta and cook until crispy and golden brown. Remove from the heat.
2 tablespoons olive oil, 4 oz guanciale
Cook the gnocchi in the boiling water according to package instructions, once it is almost done scoop out 1 cup of water and set aside. Scoop the gnocchi out with a slotted spoon or drain.
1 lb gnocchi
Return back to the dutch oven, add ¼ cup of the water and bring to a boil over medium heat. Add the gnocchi and boil for 1 minute, then turn the heat off again. Let the dutch oven cool for a couple of minutes.
Whisk ⅛ cup of water to the egg mixture. Slowly pour this into the dutch oven, stirring constantly. You should have a thick sauce. Feel free to add more water if it isn't the consistency you like!
Divide into bowls and top with the reserved cheese and some cracked black pepper.

Parmesan: I recommend grating it yourself rather than buying pre-shredded parmesan. You can swap it out for pecorino.

Guanciale: swap this out for pancetta or bacon bits.

Storage: I don't recommend storing this in the fridge and it's best enjoyed right away.