In just 15 minutes and with a handful of ingredients, you’ll have the most satisfying, creamy Gnocchi Carbonara on the table. If you’ve never made Italian carbonara from scratch, now is the time
Whisk the eggs and egg yolks very well in a medium bowl. Add the cheeses and mix well to combine into a thick cream consistency. Season with black pepper. Set aside
Take the skin off the guanciale being careful to keep the seasoned crust and slice into thin even strips.
In a frying pan over medium heat, cook the guanciale until the fat melts and the edges of the guanciale are crisp. Set aside and keep warm.
By this time the water should be boiling, salt well and add the gnocchi. Cook the gnocchi in the salted water according to package instructions.
With a slotted spoon, scoop up the gnocchi and transfer to the frying pan with the guanciale.
Stir the gnocchi gently to coat in the guanciale fat.
Mix ¼ cup of the cooking water into the egg and cheese mixture. Stir well.
Slowly pour the egg and cheese mixture into the gnocchi and guanciale stirring all the time.
Keep stirring until the sauce thickens and becomes creamy and glossy. Add more pasta water if necessary.
Season with extra black pepper. Most likely it will be salty enough from the guanciale and cheeses.
Serve in warmed bowls.
Notes
Use good quality pre package gnocchi or make your own. This doesn't seem like a lot for 4 people but the sauce is very rich and you'll want smaller portions.
Substitute smokey bacon or pancetta.
Tips for Success
Have all the ingredients and utensils ready before commencing cooking.
Eggs must be at room temperature.
The eggs in this dish are partially cooked through. If you have any concerns or health issues perhaps try my creamy Tortellini alla Panna or Pasta al Forno.
One of the key techniques to success of this dish is getting the heat right. If the pan is too hot, the eggs will scramble. If the pan has cooled down too much, the eggs won't thicken and become creamy.
Add the reserved pasta water to the carbonara sauce if you think it’s too thick.
Heat the serving bowls or plates so that the gnocchi are still hot when served.
For more tips and information, read the full post.Food Safety
Buy the freshest eggs from a refrigerated section of the supermarket
At home, keep eggs refrigerated until needed.
Gnocchi Carbonara contains eggs that are only partially cooked therefore eat it at your own risk.
Don't leave food sitting out at room temperature for extended periods.