Description
This Gnocchi Pesto Carbonara is a delightful twist on the classic Italian carbonara, combining pillowy potato gnocchi with crispy pancetta and a creamy pesto-infused egg yolk sauce. Perfectly balanced and quick to prepare, it’s a luscious and comforting meal that highlights the fresh flavors of basil pesto and Parmigiano Reggiano.
Ingredients
Scale
Egg and Sauce Mixture
- 2 large eggs, yolks only– at room temperature
- 1/3 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons store-bought or homemade basil pesto, divided
Main Ingredients
- 4 ounces diced pancetta
- 1 pound uncooked potato gnocchi
Instructions
- Prepare the egg-pesto mixture: In a medium bowl, combine the egg yolks, freshly grated Parmigiano Reggiano, black pepper, and 2 tablespoons of basil pesto. Whisk thoroughly until the mixture thickens into a paste-like consistency. Set this aside for later use.
- Cook the pancetta: Heat a large nonstick sauté pan over medium heat. Add the diced pancetta and cook, stirring occasionally, until it becomes golden brown and crisp, about 4-5 minutes. Once done, transfer the pancetta using a slotted utensil to a paper towel-lined plate to drain excess fat. Keep the rendered fat in the pan and do not turn off the heat.
- Boil the gnocchi: Bring a pot of salted water to a boil over high heat, then reduce to medium. Add the potato gnocchi and cook until they float to the surface, indicating they are slightly tender. Use a slotted spoon or strainer to remove the gnocchi, reserving the cooking water for later.
- Sauté the gnocchi: Place the drained gnocchi into the sauté pan with the reserved pancetta fat. Lightly toss and fry gnocchi until each side develops a golden, crisp texture, about 1-2 minutes per side. After achieving this, reduce the heat to the lowest setting to prepare for combining the sauce.
- Create and combine the sauce: Add 2 tablespoons of the hot gnocchi cooking water into the egg-pesto bowl and whisk until smooth to temper the eggs. Pour this tempered sauce into the sauté pan with the gnocchi, tossing to fully coat each piece. Stir in the remaining 1 tablespoon of basil pesto. Add an additional 2-3 tablespoons of the gnocchi water as needed while mixing to achieve a creamy, glossy sauce coating the gnocchi perfectly.
- Serve: Plate the gnocchi pesto carbonara immediately. Top with the crispy pancetta, extra grated Parmigiano Reggiano, and a sprinkle of freshly ground black pepper to taste. Enjoy hot for the best flavors and texture.
Notes
- Use room temperature egg yolks to prevent the sauce from scrambling when mixed with hot gnocchi water.
- Do not discard the gnocchi cooking water as it is key for creating the creamy carbonara sauce.
- For homemade pesto, blend fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese.
- If pancetta is unavailable, substitute with thick-cut bacon for a similar savory flavor.
- Serve immediately as the sauce is best enjoyed fresh and creamy without being overly thickened.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: gnocchi, pesto carbonara, Italian recipe, pancetta, creamy pasta, basil pesto, quick dinner, authentic carbonara twist
