Creamy Gnocchi alla Carbonara Recipe
A deliciously indulgent gnocchi carbonara, a rich emulsion of eggs, pecorino cheese and the fat from fried guanciale (pork jowl) and black pepper star in this "almost" classic Italian sauce.
Servings 2 Servings
Calories 993kcal
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.
Video
Notes
Do not dispose of the leftover guanciale fat, it is wonderful for roasting potatoes.
Nutrition
Serving: 1 | Calories: 993kcal | Carbohydrates: 55g | Protein: 31g | Fat: 71g | Saturated Fat: 27g | Polyunsaturated Fat: 41g | Cholesterol: 413mg | Sodium: 3384mg | Fiber: 3g | Sugar: 2g
