Gnocchi Carbonara with Bacon & Parmesan Recipe
Let Me Tell You About My Gnocchi Carbonara Moments
Okay, picture this: it’s Wednesday, I’ve barely survived the day, and the fridge is looking like a wasteland except for a sad little pack of gnocchi and some bacon (blessed be, bacon’s always hiding in the back for emergencies!). Cue the epiphany—Gnocchi Carbonara but, y’know, with a little rogue home-cook energy. I once tried this for my brother’s birthday during a snowstorm. Let’s just say the smoke alarm was not impressed, but nobody said a word because their mouths were full. So, if you want a recipe that hugs you back, reads like a conversation, and won’t judge your wonky knife skills, you’re in the right spot.
Why I Keep Coming Back to This (Even When Dinner Ideas Run Dry)
I make this when I want comfort food that doesn’t make me want to nap for twelve hours. My youngest claims it’s “cheesy pillows” (not wrong). My family goes a little bonkers for it, especially because the bacon gets all crispy and the gnocchi soaks up all that creamy sauce like it was born for it. I used to get intimidated by anything with carbonara in the title—eggs and sauce always sounded like some magic spell, not dinner—but this one’s actually pretty forgiving. And if you manage not to eat all the bacon before it goes in, you’re a stronger human than me. Plus, no pasta pot wrestling. That’s a win in my book.
Here’s the Stuff You’ll Need (Optional Scavenger Hunt Tips)
- 1 lb (450g) gnocchi (sometimes I get the shelf-stable supermarket kind, but if you’re feeling fancy go potato gnocchi from the Italian shop. Or use cauliflower gnocchi if you’re feeling, I dunno, virtuous)
- 6-8 strips streaky bacon, chopped (pancetta is traditional; my grandmother swore by Oscar Mayer, actually just use what you’d snack on)
- 2 eggs and 1 yolk (fresh if you’ve got ‘em, but as long as they’re not off, you’re fine)
- 3/4 cup (heaping handful) grated Parmesan or Pecorino (sometimes I mix both—or, on a cheese emergency, the pre-grated tub)
- Black pepper (I’m heavy-handed with this, you do you)
- Small clove of garlic, smashed (optional, but good if you’re not serving vampires)
- Salt (but hold your horses, since the bacon and cheese already bring salt)
- Table spoon of butter or olive oil (both work; actually, I use whatever’s within reach)
- Handful of fresh parsley, chopped (if you remember, which I sometimes forget)
The Part Where We Get Cooking
- Get your bacon frying in a big nonstick skillet, medium heat. I don’t even bother waiting for the pan to get super hot—straight in, let it do its thing. Stir now and then so some pieces get that golden edge while others stay a little chewy. (This is where I usually “taste test” for scientific reasons.) Once crispy, scoop out bacon to a paper towel but don’t ditch the bacon fat.
- Boil gnocchi in salted water—just until they float (2-ish mins). Don’t wander off or they’ll turn mushy. Drain, but save about a mugful of the cooking water! Trust me.
- Toss garlic in the bacon pan, swirl it around the hot fat for a minute (just for the vibes), then ditch the clove. Add the drained gnocchi to the pan and toss so they get a bit golden around the edges. (Sometimes I get distracted and they really crisp up—not a tragedy, just extra texture.)
- Whisk the eggs and cheese together in a bowl, grind in heaps of black pepper, maybe a couple spoonfuls of the hot gnocchi water to loosen. This bit always looks odd, don’t overthink it.
- Off the heat (seriously, or you’ll have gnocchi scramble), pour the eggy cheesy sauce over everything in the pan. Stir quickly, add splash of reserved cooking water if it’s stickier than you’d hoped. Add bacon back, toss more.
- Readjust seasoning—at this point, I sneak a taste because, well, science. Shower lots of extra cheese on top, plus chopped parsley, and give it a good stir. Don’t worry if it’s not Instagram-perfect, it’ll taste fabulous.
Little Things I Wish I’d Known Sooner
- If your sauce gets too thick, just add a splash more gnocchi water—it’s like magic. I discovered this after several extremely starchy dinners, whoops.
- Eggs cook fast, so take the pan off the heat before mixing in sauce or you’ll end up with weirdly creamy scrambled eggs (been there, not fun).
- Actually, gnocchi is pretty forgiving—if you overboil it, just let the sauce help hide the evidence.
Experiments (Good & Questionable)
- Tried a squeeze of fresh lemon once; wasn’t my finest hour, though my sister claimed it “brightened the bowl”. I’m unconvinced, but hey!
- Swapped bacon for smoked salmon after a fishing trip, and while it was interesting, bacon still wins.
- Sometimes I use a splash of cream—not authentic, but comes in handy if I’ve misjudged the egg-to-cheese ratio (math was never my thing).
Stuff You Might Need—But Don’t Stress
- Deep nonstick skillet—my grandma used a cast iron, made do just fine.
- Pot for boiling gnocchi—a big saucepan, but if yours is small, just cook in two rounds and pretend it’s for better texture.
- Wooden spoon or spatula—a fork will do in a pinch; just don’t blame me if you start flinging gnocchi around.
How I Store It (When There’s Leftovers, Ha!)
If any survives, I shove it in a takeaway tub and chill it overnight. It reheats okay, though I much prefer it fresh. Actually, sometimes I catch myself eating it cold out of the fridge, standing there with the door open, but isn’t that half the fun? If you’re more organized, check out Bon Appétit’s pasta reheating guide—me, I wing it in the microwave with a damp towel on top.
How I Like to Serve It (Family Quirks Included)
I almost always bring this out right out of the pan, plop it on the table, and let everyone dig in. My kids pile on extra Parmesan, my partner sneaks chili flakes, and occasionally I’ll fancy it up with a simple rocket salad (see this one on Serious Eats). If it’s winter, we have it with garlic bread because carbs plus carbs is just logical in my world.
If I Could Give You Just One Pro Tip
Don’t try to stretch this dish by skimping on the cheese—tried it once and just ended up with a sad bowl of what tasted like chewy mashed potato. Just—don’t be shy on the cheese. Oh, and I’ve tried doing everything at once to save time, and trust me, multitasking is overrated here. Let each part do its thing. The flavor will thank you.
Folks Ask Me All the Time…
- Isn’t there supposed to be cream? Not in real-deal carbonara, but honestly, sometimes I cheat. You do you!
- Can I use turkey bacon? Yep, though it’s less rich—maybe add a tad more oil so it doesn’t go all leathery.
- My sauce went lumpy, what gives? Probably added the eggs while stuff was too hot—off the heat is the secret. I forget sometimes too!
- How long does it keep? Probably 2 days in the fridge? Though it never lasts that long at my place. If you spot me eating a day-three bowl, feel free to judge.
- Can I make it veggie? Actually, I once tried with sundried tomatoes instead of bacon—not quite the same, but not bad. Add more cheese to oomph it up.
Anyway, I hope you give this Gnocchi Carbonara with Bacon & Parmesan recipe a whirl. If you need another gnocchi idea, Cookie & Kate’s sweet potato gnocchi is also totally worth checking out (just don’t forget who got you hooked on gnocchi comfort first!).
Ingredients
- 1 pound potato gnocchi
- 6 slices bacon, chopped
- 2 large eggs
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
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1Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions; drain and set aside.
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2While the gnocchi cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-6 minutes. Remove bacon and set aside on a paper towel-lined plate.
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3In the same skillet with some bacon fat, sauté the minced garlic for 1 minute until fragrant. Remove skillet from heat.
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4In a bowl, whisk together eggs, Parmesan cheese, heavy cream, and a pinch of salt and pepper.
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5Add the drained gnocchi and bacon to the skillet with garlic. Pour the egg mixture over the gnocchi, stirring quickly to coat and create a creamy sauce without scrambling the eggs.
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6Serve immediately, garnished with extra Parmesan and fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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