Description

This Creamy Beef Carbonara with Gnocchi is a delightful twist on a classic dish, combining rich flavors and comforting textures. Perfect for a cozy dinner or to impress guests, this recipe is sure to become a favorite.

Ingredients

Potato gnocchi
Thinly sliced fatty cured beef (beef bacon, dry-aged beef, or smoked beef brisket)
Whole eggs
Extra egg yolks
Pecorino Romano cheese (freshly grated)
Optional Parmigiano-Reggiano cheese (freshly grated)
Freshly ground black pepper
Pasta water (gnocchi cooking water)

Instructions

First things first, get all your components ready. Grate your Pecorino Romano (and Parmigiano, if using) finely.
In a medium bowl, whisk together your eggs and extra egg yolks until just combined and slightly frothy. Stir in a generous amount of freshly ground black pepper and about half of your grated Pecorino Romano. Set this mixture aside.
Chop your fatty cured beef into small, bite-sized pieces or thin strips, aiming for consistency.
Place a large skillet, preferably non-stick or cast iron, over medium heat. Add your chopped beef. Cook slowly, allowing the fat to render out and the beef to become beautifully golden brown and crispy. This can take anywhere from 8-12 minutes, depending on the beef.
Once crispy, use a slotted spoon to transfer the cooked beef to a plate lined with paper towels, leaving all that glorious rendered beef fat in the skillet. Keep the skillet off the heat for a moment, but don't clean it!
While the beef is rendering, bring a large pot of salted water to a rolling boil.
Add your gnocchi to the boiling water. Fresh or store-bought gnocchi typically cooks very quickly, often floating to the surface in 2-3 minutes when done.
As soon as the gnocchi floats, use a slotted spoon or spider to transfer it directly into the skillet with the beef fat. Do not drain the pot completely; you absolutely need that starchy gnocchi cooking water! Reserve at least 1 cup.
This is the critical step for that silky, creamy sauce. Ensure your skillet is off the direct heat, or on very low heat if you must, to prevent the eggs from scrambling.
Add a splash (about 1/4 cup) of the reserved hot gnocchi cooking water to the gnocchi in the skillet.
Pour the egg and cheese mixture over the gnocchi. Immediately begin to toss and stir vigorously using tongs or a spoon. The heat from the gnocchi and the residual heat from the skillet, combined with the hot starchy water, will cook the eggs just enough to create a creamy, velvety sauce without scrambling.
Continue to toss, adding more gnocchi water a tablespoon at a time if the sauce is too thick, until it reaches your desired creamy consistency. You want a luscious, coating sauce, not a runny one.
Stir in most of the crispy beef bits (save a few for garnish!).
Transfer the Carbonara with Gnocchi directly into warm bowls.
Garnish with a sprinkle of the remaining grated Pecorino Romano, a generous grind of fresh black pepper, and the reserved crispy beef bits. Serve immediately, as carbonara is best enjoyed fresh off the stove.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 2 g
Sodium: 800 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 200 mg

Keywords: Temperature control is key to avoid scrambling the eggs. Don't be shy with the pepper, and always reserve more gnocchi water than you think you'll need. Quality of gnocchi matters, and render beef fat thoroughly for the best flavor.