Description
Indulge in the creamy goodness of this Gnocchi Carbonara, a delightful twist on the classic pasta dish. Pillowy potato gnocchi tossed in a rich, cheesy sauce with crispy pancetta – a comforting meal that comes together in no time!
Ingredients
Scale
Main Ingredients:
- 2 pounds potato gnocchi
For the Sauce:
- 6 ounces pancetta or thick-cut bacon, diced
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Garnish:
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Gnocchi: Boil salted water, cook gnocchi until they float, drain and set aside.
- Prepare Pancetta: Cook pancetta until crispy, add garlic.
- Mix Sauce: Whisk eggs, Parmesan, Pecorino, pepper, and salt.
- Combine: Toss cooked gnocchi with pancetta, add sauce, and pasta water.
- Serve: Garnish with parsley and extra cheese.
Notes
- Work quickly to avoid scrambling eggs.
- For a richer sauce, add an extra egg yolk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 2g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 145mg
