Gnocchi Carbonara

When the cold weather rolls in, there’s nothing quite like a big bowl of comforting, creamy pasta. If you're looking for a twist on the classic Carbonara, this Gnocchi Carbonara with Pancetta is just the thing. With pillowy potato gnocchi instead of traditional spaghetti, this dish brings all the richness you love in carbonara—eggs, pancetta, and cheese—while offering something a little different. It's quick to whip up, incredibly satisfying, and sure to become a new favorite in your weeknight dinner rotation!

Ingredients

• Gnocchi: These tender little potato dumplings are the star of the show. You can use fresh, frozen, or even shelf-stable gnocchi from the store for convenience.
• Pancetta: Adds a rich, salty bite. Guanciale is the traditional choice, but pancetta or even thick-cut bacon works just as well.
• Egg yolks: The key to that silky Carbonara sauce! They create a rich, creamy texture when combined with the cheese.
• Cheese: While Pecorino Romano is the classic choice, I love using Parmesan or Locatelli for a slightly sweeter, nutty flavor. Feel free to use whichever hard cheese you prefer.
• Black pepper: Freshly cracked black pepper cuts through the richness of the sauce. Don’t be shy—this recipe uses plenty of it for extra flavor.

Directions

Step 1: Cook the gnocchi

Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions until they float to the top and are cooked through. Drain, reserving 1 cup of the cooking water, and set aside.

Step 2: Make the carbonara sauce

In a bowl, whisk together the egg yolks, ½ cup of grated cheese, and a generous amount of black pepper. Set aside.

Step 3: Cook the pancetta

In a large skillet over medium heat, cook the pancetta for 5 to 7 minutes until it’s crispy and browned. Remove the pancetta from the pan and drain any excess grease.

Step 4: Combine gnocchi and pancetta

Return the pancetta to the pan and add the cooked gnocchi. Sauté for a few minutes until the gnocchi are lightly browned. If the pan seems dry, stir in a tablespoon of the reserved pasta water.

Step 5: Add the carbonara sauce

Turn off the heat and let the pan cool slightly for about 2 minutes. Quickly pour the egg mixture over the gnocchi and pancetta, stirring constantly to coat the gnocchi in the creamy sauce. If the sauce is too thick, add a little more of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.

Step 6: Finish and serve

Top with the remaining cheese and an extra sprinkle of black pepper. Serve immediately and enjoy!

Editor’s Tip: Be sure to take the pan off the heat before adding the eggs to prevent them from scrambling.

Recipe Variations

• Add some veggies: Toss in peas, spinach, or even roasted asparagus for a pop of color and added nutrition.
• Swap your protein: Not a fan of pancetta? You can easily swap it out for bacon or ground sausage.
• Try it baked: For a twist, bake your gnocchi. Preheat your oven to 400°F, spread the cooked gnocchi on a baking sheet, and bake for 15-20 minutes until slightly crispy. Toss with butter and sage for a delicious, savory twist.

How to Store Gnocchi Carbonara

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or milk to the pan and warm over low heat, stirring occasionally, until heated through. It's best to avoid freezing carbonara since the sauce can separate when thawed.

FAQ

What is carbonara?
Carbonara is a traditional Roman pasta dish made with eggs, cheese, guanciale (or pancetta), and black pepper. It’s known for its creamy, rich sauce.

Can I use store-bought gnocchi?
Absolutely! Store-bought gnocchi works great in this recipe, and it’s a real time-saver. Most store-bought versions are made with potatoes and are gluten-free.

How do I prevent the eggs from scrambling?
The trick is to remove the pan from heat and let it cool slightly before adding the egg mixture. Stir constantly to keep the sauce smooth and creamy.

What can I use instead of pancetta?
If you can't find pancetta, bacon is a great substitute. You can also try guanciale for a more traditional flavor.