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 angrier 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, and 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 is both delicious and easy to make, but it is 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; 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 quite the same flavour or properties as 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.
Creamy Gnocchi alla Carbonara Recipe
Ingredients
- 1 Egg
- 2 Egg Yolks
- ½ teaspoon Black Pepper
- 75 g Pecorino or Parmesan Cheese ¾ Cup (Plus extar for garnish)
- 125 g Guanciale 4oz
- 1 tablespoon Olive Oil
- 400 g Made Gnocchi 14oz
- Salt for boiling the Gnocchi
Instructions
- Cut the guanciale into thin batons 3-4mm in profile and 2-3cm (1-1¼") long.
- Grate the pecorino cheese.
- Heat a 25cm or 10" frying pan over a low-medium heat, add the olive oil and the guanciale and cook until it has begun to crisp up and starts to go golden. This will take around 8-10 minutes.
- Whilst the guanciale is cooking, add the eggs and egg yolk to a bowl and beat with a whisk.
- Toss the grated cheese and black pepper into the eggs and mix with a fork.
- You should also get a head start with a saucepan (20cm or 8") of well-salted water at this point. I use 1½ teaspoons of salt in a pan this size.
- Once the guanciale is cooked, drain off around two-thirds to half of the fat that has rendered out, then transfer the meat and remaining fat to the bowl with the eggs and the cheese, and stir. This will give the eggs a little bit of a cooking head start.
- As soon as you add the guanciale to the bowl, add the gnocchi to the boiling water and cook until it begins to float, which should take around 2 minutes.
- Drain the gnocchi and add it to the bowl with the eggs and stir until you get a nicely thickened sauce, and serve immediately.
