Description
This Creamy Beef Carbonara with Gnocchi offers a rich and flavorful twist on the classic Italian pasta dish. Combining pillowy potato gnocchi with crispy, fatty cured beef and a velvety egg and Pecorino Romano cheese sauce, this recipe results in a luscious, satisfying meal perfect for a cozy dinner. The method carefully balances heat to create a creamy carbonara sauce without scrambling the eggs, delivering authentic texture and taste in just 45 minutes.
Ingredients
Scale
Gnocchi
- 1 lb potato gnocchi (fresh or store-bought)
Beef
- 6 oz thinly sliced fatty cured beef (such as beef bacon, dry-aged beef, or smoked beef brisket)
Sauce
- 2 whole eggs
- 2 extra egg yolks
- 3/4 cup Pecorino Romano cheese, freshly grated
- 1/4 cup Parmigiano-Reggiano cheese, freshly grated (optional)
- Freshly ground black pepper, to taste
Others
- Salt (for boiling water)
- Reserved pasta water from gnocchi cooking (about 1 cup)
Instructions
- Prepare the Cheese: Finely grate the Pecorino Romano and Parmigiano-Reggiano cheeses, setting them aside for use in the sauce and garnish.
- Make the Egg Mixture: In a medium bowl, whisk together the whole eggs and extra egg yolks until just combined and slightly frothy. Stir in half of the grated Pecorino Romano and a generous amount of freshly ground black pepper. Set aside.
- Chop the Beef: Cut the thinly sliced fatty cured beef into small, bite-sized pieces or thin strips, ensuring consistent size for even cooking.
- Render the Beef Fat: Heat a large non-stick or cast-iron skillet over medium heat. Add the chopped beef and cook slowly for 8-12 minutes until golden brown and crispy, allowing the fat to fully render out.
- Remove Crispy Beef: Use a slotted spoon to transfer the cooked beef pieces onto a paper towel-lined plate, leaving the rendered beef fat in the skillet. Remove the skillet from heat briefly, but do not clean the fat away.
- Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface, approximately 2-3 minutes.
- Transfer Gnocchi to Skillet: Using a slotted spoon, move the cooked gnocchi directly from the pot into the skillet containing the beef fat. Reserve at least 1 cup of the gnocchi cooking water before transferring.
- Cool the Skillet: Ensure the skillet is off direct heat or set to very low to prevent the eggs from scrambling during sauce preparation.
- Add Pasta Water: Pour about 1/4 cup of the reserved hot gnocchi water into the skillet with the gnocchi to help loosen the sauce.
- Add Egg and Cheese Mixture: Pour the egg and cheese mixture over the gnocchi. Immediately toss and stir vigorously with tongs or a spoon to evenly coat the gnocchi and gently cook the eggs into a creamy sauce.
- Adjust Sauce Consistency: Continue tossing, adding more gnocchi water a tablespoon at a time if the sauce needs thinning, until you achieve a luscious, velvety coating that is not runny.
- Incorporate Crispy Beef: Stir in most of the reserved crispy beef bits into the gnocchi mixture, saving a few pieces for garnish.
- Serve: Transfer the carbonara with gnocchi to warm bowls.
- Garnish: Sprinkle with remaining grated Pecorino Romano, a generous grind of fresh black pepper, and the reserved crispy beef pieces. Serve immediately for best flavor and texture.
Notes
- Use a non-stick or cast-iron skillet to prevent sticking and better render beef fat.
- Be careful with the heat when adding eggs to avoid scrambling; residual heat and hot pasta water are enough to create the sauce.
- Reserve gnocchi water as it is essential for achieving the right sauce consistency.
- Choose fatty cured beef for the best flavor and texture; lean cuts won’t render fat properly.
- Serve carbonara immediately as the sauce thickens upon cooling.
