Description
This Carbonara with Gnocchi recipe is a decadent twist on the classic Italian pasta dish, replacing traditional cured pork with crispy, rendered beef for a rich, savory flavor. Soft, pillowy potato gnocchi perfectly absorb the creamy, peppery sauce made from eggs, extra yolks, and sharp Pecorino Romano cheese. The starchy gnocchi water emulsifies the sauce, creating a luscious, velvety texture without any cream. Finished with a generous dose of freshly ground black pepper and crispy beef bits for garnish, this dish is an elegant, comforting meal that balances savory depth with creamy indulgence.
Ingredients
Scale
Gnocchi
- 450g (1 lb) potato gnocchi (store-bought or homemade)
Beef
- 150g (5 oz) fatty cured beef (thinly sliced, e.g., beef bacon, smoked beef brisket, or beef pastrami)
Egg and Cheese Mixture
- 2 whole large eggs
- 2 extra large egg yolks
- 80g (about 3/4 cup) finely grated Pecorino Romano cheese
- Optional: 20g (2 tablespoons) finely grated Parmigiano-Reggiano cheese
Additional Ingredients
- Freshly ground black pepper (coarse grind, generous amount, about 2 teaspoons or more)
- Salt (for boiling gnocchi water)
Instructions
- Prepare Your Ingredients: Finely grate the Pecorino Romano and Parmigiano-Reggiano if using. In a medium bowl, whisk together the whole eggs and extra yolks until just combined and slightly frothy. Stir in about half of the Pecorino Romano and a generous amount of freshly ground black pepper. Chop the fatty cured beef into small bite-sized pieces or thin strips for even rendering.
- Render the Crispy Beef: Heat a large non-stick or cast-iron skillet over medium heat. Add the chopped beef pieces and cook slowly for 8-12 minutes, allowing the fat to render and the beef to become crisp and golden. Transfer the crispy beef bits to a paper towel-lined plate using a slotted spoon, leaving the rendered beef fat in the skillet. Remove the skillet from heat temporarily.
- Cook the Gnocchi: Meanwhile, bring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Using a slotted spoon or spider, transfer the gnocchi directly into the skillet with the rendered beef fat. Reserve at least 1 cup of the gnocchi cooking water, do not drain it completely.
- Emulsify the Carbonara Sauce: Ensure the skillet is off direct heat or on very low heat to avoid scrambling the eggs. Add about 1/4 cup of the hot reserved gnocchi water to the skillet. Pour the egg and cheese mixture over the gnocchi. Quickly toss and stir vigorously using tongs or a spoon to coat the gnocchi and create a silky, creamy sauce. Add more starchy cooking water, a tablespoon at a time, to reach the desired sauce consistency. Stir in most of the crispy beef bits, reserving some for garnish.
- Serve Immediately: Divide the Carbonara with Gnocchi into warm bowls. Garnish with the remaining Pecorino Romano, a generous grind of fresh black pepper, and the reserved crispy beef bits. Serve immediately for best flavor and texture.
Notes
- Use good quality gnocchi, either fresh or store-bought, for the best texture that absorbs the sauce well.
- If you can find beef guanciale or beef pancetta, these are ideal substitutes for traditional pork for authentic flavor and texture.
- Be very generous with freshly ground black pepper; it is essential to balance the richness of the dish.
- Do not discard the gnocchi cooking water – its starchiness is key to emulsifying the sauce without cream.
- Work quickly when combining the egg mixture and gnocchi to prevent scrambling the eggs.
- Serve Carbonara immediately as it is best enjoyed fresh and creamy.
