Gnocchi Carbonara is a the perfect comforting weeknight recipe the whole family will love! Just like your favorite carbonara but with gnocchi and bacon!
Heat a large skillet over medium heat. Add 6 bacon strips, chopped into small pieces and cook until crispy. Remove bacon to a paper towel lined plate to absorb any remaining grease. Drain all but 2 Tablespoons of the bacon grease from the skillet.
Cook 17.5 ounce package gnocchi in salted water according to package instructions (until the gnocchi are floating to the top.) Do not overcook. When gnocchi is done, reserve 1 cup of pasta water, then drain the rest.
In a small bowl, whisk 2 large eggs and 2 large egg yolks. While whisking, very slowly add 2 Tablespoons of the warm pasta water to the bowl of eggs (you don't want to scramble the eggs, you just want to warm them up.)
With the skillet still over medium, add gnocchi and bacon and turn to coat in the leftover bacon grease.
Turn heat down to low and slowly pour in the eggs while stirring. At this point begin adding more pasta water and continue to stir until the sauce reaches desired consistency.
Add in ⅔ cup grated Romano cheese and salt and pepper, to taste and stir.
Top with 1 Tablespoon fresh parsley, minced (optional) and serve!
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
It’s really important not to scramble the eggs for the rich carbonara sauce. This is why they have to be tempered (slowly heated up) with the warm pasta water before adding it into the skillet.
Also, make sure to stir frequently as you add the eggs to the gnocchi.
This dish is best served and enjoyed right when you make it.