Best Gnocchi Carbonara (Print Version)
# Ingredients:
→ Main Ingredients
01 -
130g (4.5 oz) guanciale or pancetta
02 -
3 medium egg yolks
03 -
500g (17.5 oz) gnocchi
04 -
1 large garlic clove
05 -
40g (1.5 oz) pecorino cheese, grated
06 -
1 teaspoon olive oil
07 -
Salt and freshly cracked black pepper, as you like
# Instructions:
01 -
Drop the gnocchi into boiling salted water. Once they rise to the top, scoop them out, keeping a little of the cooking water aside before draining.
02 -
Whisk the egg yolks with pecorino cheese and a splash (1-2 tablespoons) of the reserved gnocchi water. Sprinkle in some black pepper to your liking.
03 -
In a pan, warm olive oil with a crushed garlic clove until it smells amazing. Remove and toss out the garlic afterwards.
04 -
Fry the pancetta for about 4-5 minutes till crispy. Stir in the gnocchi and cook for a bit, giving it a nice golden touch.
05 -
Turn off the stove and let the pan cool a little. Mix in the egg-cheese combo, tossing to coat everything. Add the saved gnocchi water if things seem too thick.
# Notes:
01 -
Simple comfort food in just 15 minutes
02 -
Works perfectly with store-bought gnocchi
03 -
Letting the pan cool avoids scrambling the eggs