Easy Gnocchi Carbonara Recipe With Pancetta

This silky Gnocchi Carbonara is made with potato has all the traditional foundations of a classic carbonara sauce—eggs, pancetta, cheese—but it also has some surprises.

One of those surprises is the gnocchi. Gnocchi is a traditional Italian dish made by boiling flour and mashed potatoes and adding an egg to the mixture. While a carbonara is usually made with spaghetti, the first time I tried it with gnocchi, I was blown away.

The other surprise is the cheese. We swapped out the original and delicious Pecorino Romano cheese for our house favorite Locatelli. We used cheese to give it an extra-rich quality that complements the pancetta and eggs perfectly. This recipe is delicious, easy to make, and super satisfying. Give it a try!

Spaghetti alla Carbonara is a pasta dish that originated in Rome and contains guanciale, Pecorino Romano, eggs, and pepper. Guanciale is a type of Italian-style pork jowl that is typically used in this recipe. The hardest part about making an authentic carbonara sauce is cooking the eggs right- if you don't do it just right, they will resemble scrambled eggs.

Gnocchi di patate are a type of Italian potato dumpling that can be frozen or shelf-stable or made by hand.

the meat traditionally used is guanciale but can be substituted for pancetta or bacon.

Eggs are used as a binder to help form a creamy sauce in the dish.

Parmesan is a hard cheese that is often used in pasta sauces and as an ingredient in pizza dough. Pecorino Romano is traditionally used in carbonara, but it can also be substituted with grated Parmesan to make the dish.

Freshly ground black pepper is essential as it cuts through this pasta sauce made with egg yolks. Black pepper is a big part of this recipe. Some may light with black pepper, but I this recipe includes a healthy amount

1. To begin, bring a large pot of water to boil and cook the gnocchi according to package instructions until cooked through.
2. Drain gnocchi and set aside, reserving 1 cup of cooking liquid

1. In a bowl add egg yolks, black pepper, and ½ cup of cheese and whisk together until ingredients are incorporated. Set aside.

1. Cook pancetta in a pan over medium heat on the stovetop for 5-7 minutes until crispy.
2. Once crispy remove pancetta from pan and excess grease
3. Return pancetta back to the pan, and add cooked gnocchi. Start of medium heat cooked pancetta and gnocchi until gnocchi is lightly browned, add a tablespoon of pasta water in case pan gets dry.

1. Once the gnocchi is golden brat lately brown, shut off heat let cool for 2-4 minutes.
2. Working quickly, add carbonara sauce to the pan, and mix to combine with gnocchi and pancetta until combined.
3. If the sauce is too thick, add pasta water at 1 tablespoon at a time.
4. top with remaining cheese and enjoy!

Note: Carbonara can be tricky sometimes because it's easy to overcook the pasta, so make sure you watch the timer closely!

Enjoy!

You can also add garlic, peas (fresh or frozen) along with the bacon and you can also mix in some spinach as well.

If you want to bake your gnocchi, preheat your oven to 400°F/200°C and place your gnocchi onto a sheet pan lined with parchment paper. Bake for 15-20 minutes, until they begin to brown slightly on top. Serve immediately with butter and sage if desired.

If you're not a fan of pancetta, try bacon or ground beef instead. This recipe goes great with red sauce or Alfredo sauce, or even just butter and cheese.

Carbonara is normally made with spaghetti, so swapping in this classic pasta is a surefire win.

Serving it with a simple side salad and steamed broccoli. We love cold beer with this meal, but any kind of drink will taste great with this dish

Gnocchi carbonara is a rich and creamy dish that can be paired with absolutely anything. If you are looking to keep the carb content low, try pairing this dish with roasted vegetables in a light sauce.

Another way in which gnocchi carbonara could be paired with any dish would include their high starch content and ability to soak up sauces like a sponge.

Gnocchi Carbonara is a simple dish that can be made easily on the fly. It's best to prepare this in small quantities so it doesn't turn into an undertaking.

To store gnocchi, place them back into their saucepan and cover with oiled plastic wrap or lid-less container before transferring to refrigerator for up to 3 days or freeze for later use. The leftovers reheat well and make an awesome lunch the next day!

Spaghetti alla Carbonara (or carbonara Romana) is a type of Italian pasta dish made with carbonara (an egg yolk sauce) as well as guanciale, Pecorino Romano cheese, egg yolks, and black pepper typically served with spaghetti.

Store-bought gnocchi is usually made with potatoes, so it's gluten-free. Go ahead and use store-bought gnocchi if you need to!

Yes, definitely. You can swap out ingredients. The sauce is the really important part of this recipe, so keep that and use pancetta instead of bacon if you can't get guanciale.

The key is to keep the water temperature below 50 degrees Celsius. Stir constantly with a spatula until sauce is incorporated into the dish.

If you're looking for a guanciale substitute, you can use pancetta or bacon.

This is a question that has been discussed for years among chefs and by foodies around the world. Many people say that if the sauce is made the egg sauce without cream, is authentic and pure. There are others who argue that a good carbonara must be creamy and thick.

Potato gnocchi is a traditional Italian dish made by boiling flour and mashed potatoes and adding an egg to the mixture. Can I use store-bought gnocchi? Store-bought gnocchi is usually made with potatoes, so it's gluten-free. Go ahead and use store-bought gnocchi if you need to!

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