Gnocchi Carbonara

Pasta Carbonara is a classic Italian pasta recipe. This one has a slight twist as it is made with gnocchi in place of the traditional spaghetti or rigatoni.

Course Pasta

Cuisine Italian

Keyword carbonara, creamy carbonara, italian pasta, pasta carbonara

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 439kcal

Author Shannah Coe

Ingredients

1 pound gnocchi
2 Tablespoons kosher salt
1 Tablespoon extra virgin olive oil
1/4 pound pancetta chopped
1/3 cup dry white wine
3 large egg yolks
1/3 cup grated Pecorino
1/3 cup grated Parmesan
Freshly ground black pepper

Instructions

Heat a large pot of water over high heat until boiling. Add 2 Tbsp kosher salt. Cook gnocchi according to package directions. Reserve 1/2 cup cooking water and drain.
1 pound gnocchi, 2 Tablespoons kosher salt
Meanwhile, heat olive oil over medium heat in large skillet. Add pancetta and cook, stirring frequently, for 2-3 minutes. Stir in wine and simmer until reduced by half.
1 Tablespoon extra virgin olive oil, 1/4 pound pancetta, 1/3 cup dry white wine
In a medium bowl, whisk eggs, cheese, and pepper. Slowly whisk in the reserved pasta water.
3 large egg yolks, 1/3 cup grated Pecorino, 1/3 cup grated Parmesan, Freshly ground black pepper
Add the gnocchi to the skillet with the pancetta. Pour the egg mixture over the pasta and stir rapidly to coat the gnocchi without cooking the eggs. Remove from heat and continue to toss the gnocchi as the sauce thickens. Serve with extra grated cheese.

Nutrition