Creamy Gnocchi Carbonara (Print Version)
# Ingredients:
→ Main Ingredients
01 -
130g (4.5 oz) guanciale or pancetta
02 -
40g (1.5 oz) pecorino cheese, grated
03 -
3 medium egg yolks
04 -
500g (17.5 oz) gnocchi
05 -
1 teaspoon olive oil
06 -
1 large garlic clove
07 -
Salt and freshly ground black pepper, as needed
# Instructions:
01 -
Fill a pot with salty water and boil gnocchi until they rise to the top. Save some of that cooking water before you drain.
02 -
Blend the egg yolks with grated pecorino and a splash (1-2 tablespoons) of gnocchi water. Sprinkle in black pepper for flavor.
03 -
Warm the olive oil in a pan with a smashed garlic clove until you smell it. Toss the garlic once it's done its job.
04 -
Sauté the pancetta on medium heat for 4-5 minutes until it's crunchy. Stir in the cooked gnocchi and fry it lightly until golden.
05 -
Take the pan off the heat to cool briefly. Pour in the egg and cheese mix and toss everything together. Add more gnocchi water if it feels dry.
# Notes:
01 -
Comforting dish ready in 15 minutes
02 -
Store-bought gnocchi works well too
03 -
Let the pan cool down before stirring in the egg mix