Gnocchi Carbonara

🛒 Ingredients (Check Off As You Measure)

• 1 lb (450g) potato gnocchi
• 4 oz (115g) pancetta or guanciale, diced
• 2 large egg yolks + 1 whole egg
• 1 cup (100g) freshly grated Pecorino Romano
• 1/2 tsp freshly cracked black pepper, plus more for serving
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley (optional, for garnish)

🍳 Step-by-Step Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet over medium heat, heat olive oil and cook pancetta until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
2. In a small bowl, whisk together egg yolks, whole egg, Pecorino Romano, black pepper, and salt until smooth.
3. Drop gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Reserve 1/2 cup of pasta water, then drain the gnocchi.
4. Reduce skillet heat to low. Add the drained gnocchi to the skillet with the pancetta fat, tossing to coat. Remove from heat and immediately pour the egg-cheese mixture over the gnocchi, stirring quickly. Add splashes of reserved pasta water, a little at a time, until the sauce turns creamy and clings to the gnocchi.
5. Fold in the crispy pancetta. Serve immediately with extra Pecorino, black pepper, and parsley if desired.