Quick Gnocchi Carbonara

Gnocchi carbonara is a simple twist on a classic Italian sauce that features guanciale (pork jowl), eggs, Pecorino cheese and black pepper.

This delicious rich carbonara recipe will take around 20 minutes to prepare and cook making it a perfect midweek dinner.

Guanciale Carbonara Sauce

Nothing seems to make some people more angry than playing around with dishes… and playing is very much my mojo when it comes to cooking.

The two previous carbonara recipes on my website very much embrace the idea that food is not to be taken too seriously.

I have a wonderful pea and bacon carbonara and a gammon pasta with a carbonara sauce.

This gnocchi carbonara is far closer to a traditional recipe… if you can overlook the use of gnocchi over pasta.

The pork element comes courtesy of guanciale, cured pig jowl. An ingredient that is outrageously fatty and equally outrageously tasty.

Its unique properties make a traditional carbonara sauce incredibly rich and really rather indulgent and very distinctive in its flavour.

Naturally, eggs form the base of the sauce, the cheese element is the traditional sheep cheese, pecorino.

There are no special skills and it is a fantastic quick meal, it will go from your fridge to your table in 20 minutes without you breaking a sweat.

Frequently Asked Questions

Can I use homemade gnocchi?

Yes, homemade gnocchi are both delicious and easy to make, but they are time-consuming.

Why do you drain some of the fat from the guanciale after it is fried?

Guanciale is from the jowl or cheek of the pig and as you can see in the video for this recipe it is very fatty.

Transferring all of this to the carbonara sauce leads to it becoming far too rich for my taste. I drain off between half and two-thirds of the fat.

Do not throw it away though, it is superb for everything from frying eggs to potatoes.

Can I use a different type of cured pork?

Yes, I am a huge believer in using what you have local to you.

Nothing has got quite the same flavour or properties of guanciale which is, I think, quite an acquired taste.

I’ve used everything from gammon to pancetta and plain old streaky bacon to make delicious variants on carbonara.

Can I use parmesan rather than pecorino?

Yes, if you wish, parmesan has a nuttier and almost sweeter flavour whereas pecorino has a more “tart” flavour which makes it better in this fairly rich recipe.

Can I make this in advance?

No carbonara is not a dish that reheats well, but this is a very quick recipe and can be prepared, cooked and on your table in 20 minutes.

Serving Suggestions

This simple gnocchi carbonara is a simple dish and I think the sides should be equally simple.

It is pictured here with some garlic bread, although some cheesy garlic bread would work equally well.

It would also work equally well with my favourite pasta/gnocchi side at the moment, soft potato focaccia.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• 25cm or 10″ frying pan.
• 20cm or 8″ saucepan.
• Stirring and serving spoons.
• Chopping board.
• Kitchen knife.
• Grater.
• Sieve or colander.
• Mixing bowl.

Gnocchi Carbonara Step-by-Step Photos

1. Add oil and guanciale to a frying pan over a low-medium heat, cook for 8-10 minutes.
   
2. While the guanciale is cooking, beat the eggs and egg yolk together.
   
3. Add the grated cheese and pepper to the egg mix with a fork to combine.
   
4. Once the guanciale is cooked, drain off around two-thirds of the fat/oil, then add the remaining to the cheese and egg mix and stir to combine. This should begin the cooking process of the egg, it is important to stir as you are adding the guanciale or you will end up with scrambled egg.
   
5. Add the gnocchi to boiling water and cook as per instructions and then add the drained gnocchi to the egg and guanciale mix, and stir well until the egg forms a thick sauce.