Gnocchi Carbonara

If Alfredo sauce had a sibling, it would be classic carbonara. Both are decadently silky and loaded with nutty Italian cheese, but the key difference is that Alfredo is made with cream, while carbonara relies on rendered pork fat and egg yolks to create a creamy sauce with smoky depth.

Traditional carbonara is tossed with hot spaghetti and pancetta, but this version elevates the dish with crispy bacon and pillowy gnocchi. It’s an easy comfort-food dinner that still feels indulgent.

Ingredients for Gnocchi Carbonara

• Gnocchi: Gnocchi gives this pasta dish a soft, pillowy bite, and the sauce clings to it like a charm. Shelf-stable and refrigerated gnocchi both work well here, and homemade gnocchi is always an option if you have the time.
• Egg yolks: The yolks are what make carbonara creamy and rich without the need for heavy cream. Let your eggs come to room temperature before you get started; this will help them blend smoothly without scrambling. Save the egg whites for omelets or meringues, or freeze them for later use.
• Parmesan cheese: Parmesan brings salty, nutty umami flavor and helps thicken the sauce as it melts. For the best flavor, grate it fresh from a block instead of using packaged grated cheese.
• Bacon: Bacon brings smoky flavor and a satisfying crunch that contrasts with the soft gnocchi and smooth sauce. Cook the bacon first, then use the drippings to build a flavorful base for the sauce. For a more classic Italian-style carbonara, feel free to substitute pancetta for the bacon.
• Garlic: Minced garlic cloves add just enough savory warmth to balance all that richness from the eggs, cheese and bacon.

Directions

Step 1: Cook the gnocchi

Bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions, stirring occasionally to prevent them from sticking. Before straining the pasta, remove 1-1/2 cups of the cooking water and set it aside. Drain the rest.

Editor’s Tip: Don’t forget to reserve the pasta water. That starchy cooking water is the secret to a silky carbonara sauce that clings to each gnocchi.

Step 2: Combine the egg yolks and cheese

In a small bowl, whisk together the egg yolks and 3/4 cup of grated Parmesan cheese until they’re smooth. Set the mixture aside.

Editor’s Tip: Cold yolks are more likely to scramble when they hit the warm pan, so let your eggs come to room temperature or soak them in a bowl of lukewarm water for about five minutes.

Step 3: Cook the bacon

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped bacon and cook it until it’s crisp, stirring occasionally, for six to seven minutes. Transfer the bacon to a paper towel–lined plate to drain, leaving the flavorful drippings in the pan.

Editor’s Tip: Keep the skillet over medium heat after you remove the bacon. You’ll use the drippings to saute the garlic.

Step 4: Build the carbonara sauce

In the same skillet, add the minced garlic and cook it for one minute longer. Add the reserved pasta water and bring it to a simmer. Add the cooked gnocchi and 3/4 teaspoon of pepper. Reduce the heat to low, then slowly pour in the egg yolk mixture, stirring constantly, until the sauce thickens and coats the gnocchi.

Editor’s Tip: If the pan is too hot, the eggs will scramble instead of turning into a creamy sauce. For the silkiest results, keep it over low heat, or pull the skillet off the burner while stirring in the egg yolk mixture.

Step 5: Add the bacon and garnishes

Add the cooked bacon back to the pan and toss the pasta to combine everything. Spoon the pasta into serving bowls and sprinkle with the remaining 1/2 cup of grated Parmesan and extra coarsely ground black pepper, if desired.

Recipe Variations

• Add veggies: Toss frozen peas, baby spinach or sauteed mushrooms into the sauce before adding the gnocchi for extra color and texture.
• Replace the bacon: Use diced pancetta, chopped prosciutto or bulk Italian sausage instead of bacon to change up the meaty texture and flavor profile.
• Change the cheese: Try grated Pecorino Romano, Asiago or a blend of hard Italian cheeses for a sharper, saltier bite.
• Give it a kick: Sprinkle in crushed red pepper flakes or a dash of cayenne for a little heat.
• Finish with herbs: Sprinkle the gnocchi carbonara with chopped fresh parsley, basil or chives just before serving it to brighten the dish and add a pop of color.
• Make it creamier: Although not traditional, you can add a splash of heavy cream or half-and-half cream into the egg mixture to make an extra-creamy carbonara.

How to Store Gnocchi Carbonara

Gnocchi carbonara is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to four days. Reheat leftovers on the stovetop over low heat, adding a splash of water or broth to help loosen the sauce and restore its creamy texture. Microwaving can make gnocchi gummy, so avoid it if possible.

Can you freeze gnocchi carbonara?

While many pasta dishes are freezer-friendly, gnocchi carbonara does not freeze well. The gnocchi can turn mushy, and the creamy, egg-based sauce can separate once thawed and reheated. For the best textures, we recommend cooking this carbonara the same day you plan to serve it.

Gnocchi Carbonara Tips

What are common carbonara mistakes?

One of the biggest mistakes home cooks make with carbonara is forgetting to save the pasta cooking water. That water is liquid gold—it’s loaded with starch from the pasta, and is essential for turning eggs and cheese into a smooth sauce that clings to each piece of gnocchi.

Another common mistake is scrambling the eggs. To avoid this, start with room temperature eggs, add them to the skillet off the heat and stir constantly. Don’t forget to start the sauce while the gnocchi is cooking, so it’s ready to go as soon as the gnocchi is drained. The residual heat from the pasta will gently cook the yolks into a creamy, lump-free sauce.

How do I fix a thick carbonara sauce?

If your carbonara sauce is too thick, gently loosen it with a bit more of the reserved gnocchi cooking water. This recipe calls for reserving 1-1/2 cups, but it’s a good idea to save extra, just in case. Add an additional tablespoon at a time, stirring constantly, until the sauce reaches a smooth, creamy consistency.​

Is it better to use fresh or dried gnocchi?

Both fresh and dried gnocchi are good choices for this carbonara recipe. Fresh or refrigerated gnocchi will cook faster and offer a softer, more pillowy texture. Homemade gnocchi is a bonus if you have extra time!

What can you serve with gnocchi carbonara?

Gnocchi carbonara is rich and creamy, making it perfect to pair with light, fresh sides. Try a crisp side salad dressed with a simple vinaigrette or sauteed green vegetables. Don’t forget a basket of garlic bread or breadsticks for soaking up the carbonara.