Gnocchi Carbonara is an easy, comforting dish featuring pillowy gnocchi tossed in a classic carbonara-style sauce. Rich, salty and creamy, it’s perfect for a quick weeknight dinner or a cozy meal at home.
If you love traditional carbonara, swapping spaghetti for gnocchi is a delightful variation. The soft, starchy gnocchi helps create an extra-creamy sauce that soaks up the flavors, making every bite even more satisfying.
This version uses egg yolks only to make the sauce richer, while the other classic elements remain the same. Try it once and you’ll likely make it again and again.
Ingredients – what you need
The recipe calls for only five simple ingredients, but quality matters. See the photo below for the ingredients and useful tips.
- Gnocchi – Store-bought gnocchi works well for a fast meal; homemade potato gnocchi elevates the dish if you have time.
- Guanciale (cured pork jowl) – Traditional for carbonara. Its fat adds deep flavor. If unavailable, high-quality pancetta or bacon lardons can substitute, though the taste will differ slightly.
- Egg yolks – Using yolks only creates a luxuriously rich sauce. Alternatively, use one whole egg plus one yolk if preferred.
- Pecorino Romano – The classic cheese for carbonara; Parmigiano Reggiano can be used instead if needed.
- Black pepper – Freshly ground black pepper is essential. Avoid adding extra salt unless your chosen cured pork is very mild.
Bring a large pot of salted water to a boil.
Fry the guanciale in a large skillet over medium heat until golden and crisp. When it’s crispy, turn off the heat. Add the gnocchi to the boiling water.
While the gnocchi cooks, combine the egg yolks, finely grated Pecorino, and black pepper in a small bowl to form a thick paste.
Add 2–3 tablespoons of the reserved pasta water to the egg and cheese mixture to loosen and emulsify it.
When the gnocchi float to the surface, remove them with a slotted spoon and add them directly to the skillet with the guanciale. Toss to coat the gnocchi in the rendered fat.
Pour the egg mixture into the skillet and stir quickly off the heat until the gnocchi are evenly coated and the sauce thickens slightly. Serve immediately with extra black pepper and additional grated cheese.
Recipe tips and FAQs
- Trim the guanciale – Remove any dark seasoned skin from blocks of guanciale or pancetta to avoid a gritty texture.
- Keep the fat – Do not drain the rendered fat after frying; it’s essential for flavor.
- Watch the seasoning – High-quality guanciale or pancetta can be salty enough on its own. Taste a fried piece to decide whether extra salt is needed.
- Adding the eggs – Always turn the skillet off the heat before adding the egg mixture. Toss off heat so the yolks cook gently and the sauce remains smooth rather than scrambled.
- Serving sizes – Gnocchi is denser than dry pasta. 500 g (1.1 lb) typically serves 2–3 as a main course; double the recipe to serve four.
No—cream changes the traditional flavor and isn’t necessary. The yolks and cheese already make the sauce rich and silky.
Carbonara is best eaten immediately. The emulsion doesn’t reheat well, so leftovers are not recommended.
More delicious gnocchi recipes to try
- Gnocchi alla Sorrentina
- Easy Pesto Gnocchi
- Ricotta Gnocchi with Broccoli Cream Sauce
- Homemade Potato Gnocchi – Step by Step
If you try this Gnocchi Carbonara recipe, please rate it and tell me how it turned out in the comments. I always enjoy hearing from readers and love seeing photos of your results.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to get it right the first time.
Gnocchi Carbonara
By Emily
Ingredients
- 1.1 lbs (500 g) gnocchi
- 2 medium egg yolks
- ½ cup (30 g) Pecorino Romano, finely grated (Parmigiano Reggiano can be used)
- ½ cup (100 g) guanciale (or good pancetta)
- ½ tsp freshly ground black pepper
- 2–3 tbsp reserved pasta water
Instructions
- Bring a large pot of salted water to a boil.
- Fry the guanciale in a large skillet until golden and crispy. Turn off the heat, then add the gnocchi to the boiling water.
- Mix the egg yolks, Pecorino and black pepper in a small bowl until you have a thick paste.
- Stir 2–3 tbsp reserved pasta water into the egg mixture to loosen and emulsify it.
- When the gnocchi float, remove with a slotted spoon and add to the skillet with the guanciale. Toss in the rendered fat.
- Pour the egg mixture over the gnocchi off the heat and toss until coated and slightly thickened.
- Serve immediately with extra black pepper and grated cheese.
Notes
- Trim the guanciale – remove any dark seasoned skin from blocks of cured pork.
- Don’t drain the fat – keep the rendered fat in the pan for flavor.
- Season carefully – taste fried guanciale to determine if extra salt is needed.
- Cook eggs off heat – toss the egg mixture in the skillet off the heat so it gently thickens without scrambling.
- Leftovers – carbonara is best served fresh and does not reheat well.
Helpful Info for All Recipes
- I use extra virgin olive oil unless noted otherwise.
- All vegetables are medium unless stated otherwise, and recipes are tested in a convection oven unless noted.
- Nutrition is automatically calculated and should be treated as an approximation.
Nutrition
Carbohydrates: 60 g |
Protein: 15 g |
Fat: 32 g |
Saturated Fat: 13 g |
Cholesterol: 176 mg |
Sodium: 977 mg |
Fiber: 4 g
Nutrition information is approximate.
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