Gnocchi Alla Carbonara

5 from 1 vote

Try this super creamy Gnocchi Carbonara to experience the flavors of authentic Pasta Alla Garbonara, except with potato gnocchi!

Prep Time15

Cook Time5

Total Time15

Course: Pasta

Cuisine: Italian

Servings:

Calories: 569kcal

Author: Svi

20 oz potato gnocchi , about 500-600 grams
½ cup diced guanciale , about 125 g
5 eggs yolks
¼ cup grated Pecorino cheese , 60 grams + more for serving
¼ cup grated Parmesan cheese , 60 grams + plus more for serving
2 teaspoon freshly ground black pepper (ground medium-coarse), plus more for serving
Salt to taste

Put a non-stick pan on medium heat. Once it is hot (after about 2 min), add the guanciale and render it until it passes first from translucent then to crispy consistency. It should be well browned but not burned.
½ cup diced guanciale
Turn off the heat. Remove guanciale pieces and place them on a paper towel to absorb the excess fat. Save the liquid (fat) from the pan. Filter it if desired.

Bring a large pot of water to a boil. While the water is warming prepare the egg/cheese mix (the sauce).
Take a large stainless steel bowl, large enough to fit both gnocchi and the sauce.
NOTE: Once all ingredients for the sauce are mixed, will put the bowl over the pot with boiling water, creating water-bath (also known as bain-marie). This why it's important the bowl fits the size of your pot with water.
Place all the egg yolks, the liquid fat from guanciale (make sure it is warm but not hot otherwise it will cook the eggs) into the bowl. Mix with a whisk. Then add both cheeses and the ground pepper and keep mixing.
5 eggs yolks, ¼ cup grated Pecorino cheese, ¼ cup grated Parmesan cheese, 2 teaspoon freshly ground black pepper
At this point you will need some hot water from the pot. Use a spoon and add water to the mixture little by little, (approx. 3-4 tablespoon in total) and keep mixing just until the sauce thickens and gets smoother and soft.
Place the bowl on top of the pot with water (while it is still reaching boiling temperature) so the heat from the bottom will help the eggs reach 150°F (65C) and finalize the texture of the sauce in about 2 min.
IMPORTANT: Make sure the bottom of the bowl doesn’t touch the water. If it does, remove excess water.
Remove the bowl before it gets too hot otherwise the egg sauce will scramble and you’ll loose the creaminess.

Once the water reaches the boiling temperature, add about ½ tablespoon of salt (we keep the salt low here because all the rest is very salty) and pour the gnocchi in it. Once gnocchi come afloat, remove them from the water with a sieve or a colander and put directly into the bowl with the sauce.
20 oz potato gnocchi, Salt to taste

Gently mix gnocchi into the sauce and add more hot water from the pot if needed.
Serve in a plate topped with guanciale, sprinkle extra cheese directly on top and pepper to taste.