Gnocchi Carbonara with Bacon and Parmesan (Print)

Pillowy gnocchi in a creamy carbonara sauce with crispy bacon and Parmesan. This rich Italian-inspired comfort dish comes together in just 35 minutes.

# What You Need:

→ Gnocchi

01 - 1.1 lb potato gnocchi, store-bought or homemade

→ Carbonara Sauce

02 - 2 large eggs
03 - 1 large egg yolk
04 - 1 cup freshly grated Parmesan cheese
05 - 1/2 tsp freshly ground black pepper
06 - 1/4 tsp salt

→ Bacon

07 - 5 oz bacon or pancetta, diced

→ Garnish

08 - Extra Parmesan cheese for serving
09 - Fresh parsley, chopped

# How To Make It:

01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - In a bowl, whisk together the eggs, egg yolk, grated Parmesan, black pepper, and salt until smooth. Set aside.
03 - In a large skillet over medium heat, cook the diced bacon until crispy, about 5–7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.
04 - Cook the gnocchi in the boiling water according to package instructions, usually until they float to the surface, 2–3 minutes. Reserve 1/2 cup of pasta water, then drain the gnocchi.
05 - Add the drained gnocchi to the skillet with bacon and toss over low heat to coat in the bacon fat.
06 - Remove the skillet from the heat. Quickly pour the egg and Parmesan mixture over the gnocchi, tossing constantly to create a creamy sauce. Add reserved pasta water a tablespoon at a time if needed to reach desired consistency.
07 - Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and chopped parsley if desired.

# Expert Advice:

01 -
  • The combination of crispy bacon and tender gnocchi creates irresistible texture contrast in every bite
  • This dish comes together in under 40 minutes but tastes like something from a cozy Italian trattoria
02 -
  • Never add the egg mixture while the pan is still over direct heat or you will end up with scrambled eggs instead of silky carbonara sauce
  • The pasta water is your secret weapon for adjusting consistency. The starch helps bind the sauce and creates that glossy restaurant-style finish
03 -
  • Use the hottest water your tap will provide to speed up the boiling process, and cover the pot until it reaches a rolling boil
  • Grate your Parmesan from a wedge using the small holes of a box grater for the finest texture that melts seamlessly into the sauce