Gnocchi Carbonara with Bacon Parmesan (Print View)

Pillowy gnocchi in creamy carbonara sauce with crispy bacon and Parmesan cheese.

# What You'll 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 (optional)

# How to Make:

01 - Bring a large pot of salted water to a rolling boil for the gnocchi.
02 - Whisk together eggs, egg yolk, grated Parmesan, black pepper, and salt until completely smooth. Set aside at room temperature.
03 - Cook diced bacon in a large skillet over medium heat until crispy and golden, approximately 5–7 minutes. Remove bacon from skillet, leaving rendered fat behind.
04 - Add gnocchi to boiling water and cook according to package directions until they float to the surface, typically 2–3 minutes. Reserve 1/2 cup pasta water before draining thoroughly.
05 - Transfer drained gnocchi to the skillet containing bacon fat. Toss over low heat until evenly coated.
06 - Remove skillet from heat completely. Pour egg and Parmesan mixture over gnocchi while tossing constantly to create a creamy emulsified sauce. Add reserved pasta water one tablespoon at a time if consistency is too thick.
07 - Taste and adjust seasoning with additional salt or pepper as needed. Plate immediately, topping with reserved crispy bacon, extra Parmesan, and fresh parsley if desired.

# Expert Suggestions:

01 -
  • The combination of crispy bacon and pillowy gnocchi creates perfect texture contrast in every bite
  • That silky carbonara sauce comes together in seconds without any cream
  • It is faster than ordering takeout but tastes like a restaurant meal
02 -
  • If you add eggs while the pan is still on heat, you will end up with scrambled eggs instead of a silky sauce
  • Adding pasta water one tablespoon at a time helps you control exactly how creamy the final dish becomes
03 -
  • The residual heat from the gnocchi and bacon fat is enough to cook the eggs safely while keeping the sauce silky
  • If your sauce looks too thick, add pasta water, but if it looks too loose and glossy, you have nailed it

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