Creamy carbonara gnocchetti, a delicious and irresistible variation of the classic carbonara, perfect when you crave a flavorful first course that is very easy to prepare. The gnocchetti, thanks to their soft potato-based texture, make this dish even creamier and more enveloping, perfectly holding the sauce.
Making carbonara gnocchetti is truly very quick: while the water comes to a boil you can already brown the guanciale in a pan, so when the gnocchetti are ready just a few steps are needed to get a creamy and tasty dish, just like the tradition requires.
As in the original carbonara, in this version the ingredients are few but essential: crispy guanciale, eggs and Pecorino Romano. Three simple elements that together create an irresistible cream capable of turning a quick dish into a true delight.
Over time many variations of carbonara have been created, often linked to more modern interpretations of cuisine. However the secret to a truly tasty result is to respect the main ingredients that make this dish so loved.
Gnocchetti alla carbonara are therefore an even more indulgent version of the great Roman classic: creamy, flavorful and perfect to bring to the table a first course that wins everyone over at the first bite.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 765.20 (Kcal)
- Carbohydrates 21.35 (g) of which sugars 1.19 (g)
- Proteins 17.30 (g)
- Fat 66.01 (g) of which saturated 27.88 (g)of which unsaturated 31.78 (g)
- Fibers 1.25 (g)
- Sodium 2,561.56 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare carbonara gnocchetti
To prepare the carbonara gnocchetti you need a few simple but quality ingredients. Guanciale, eggs and Pecorino Romano are the protagonists of this creamy and flavorful dish, just like in the tradition of carbonara.
- 9 oz potato gnocchetti
- 4.6 oz guanciale
- 1 egg
- 1 egg yolk
- 1/2 cup Pecorino Romano, grated
- 1/4 glass white wine (or water)
- 4 1/4 cups water (For cooking the pasta)
- 3/4 tsp coarse salt (For cooking the pasta)
Useful tools to prepare carbonara gnocchetti
For cooking the carbonara gnocchetti I recommend using a good nonstick pan, even better if stone-coated, which allows you to brown the guanciale evenly without adding other fats. In this way the guanciale will become crispy releasing its natural fat, perfect for flavoring the gnocchetti.
- 1 Knife
- 1 Cutting Board
- 1 Pan
How to prepare carbonara gnocchetti
Preparing carbonara gnocchetti is really simple and takes only a few minutes. While the water for the pasta comes to a boil you can already brown the guanciale and prepare the egg and Pecorino cream. Following these steps you will get a creamy and flavorful first course.
1. Cut the guanciale into strips and put it in a nonstick pan without adding oil or other fats. Brown it over medium heat until it becomes golden and crispy, releasing its natural fat.
2. When the guanciale is well browned deglaze with the white wine and let the alcohol evaporate completely. Turn off the heat and set the pan aside.
3. In a bowl prepare the carbonara cream by mixing the eggs with the grated Pecorino Romano, a pinch of salt and a generous grind of black pepper. Mix well until you obtain a smooth and homogeneous cream.
4. Meanwhile bring a pot of abundant salted water to a boil and cook the gnocchetti. Being very small they will cook in just a few minutes.
5. Drain the gnocchetti directly into the pan with the guanciale and quickly toss them in the sauce to let them absorb the flavor of the fat released by the guanciale.
6. Turn off the heat and add the egg and Pecorino cream, stirring quickly. The heat of the gnocchetti will melt the cheese creating a creamy and enveloping sauce, without scrambling the eggs.
7. Serve the creamy carbonara gnocchetti immediately, finishing the plate with a few pieces of reserved crispy guanciale and a grind of black pepper.
Notes and tips for perfect carbonara gnocchetti
To obtain creamy and flavorful carbonara gnocchetti it is important to pay attention to a few but essential steps. The guanciale must brown slowly in the pan without adding other fats, so that it becomes crispy and releases its flavor.
Another fundamental step is to add the egg and Pecorino cream only with the heat turned off. The heat of the just-drained gnocchetti will be enough to create a creamy and enveloping sauce without causing the eggs to scramble.
For an even tastier result you can finish the dish with a few pieces of crispy guanciale kept aside and a generous grind of black pepper. Carbonara gnocchetti should be served immediately, piping hot, to best enjoy their creaminess.
Questions about preparing carbonara gnocchetti
Can I use pancetta instead of guanciale?
Guanciale is the traditional ingredient of carbonara because it has a more intense flavor and a fatty part that makes the sauce creamier. As an alternative, pancetta can be used, but the taste will be slightly different.
How to prevent the egg from coagulating in carbonara?
The secret is to add the egg and Pecorino cream with the heat turned off and stir quickly. The heat of the gnocchetti will be enough to create a creamy sauce without turning the eggs into an omelette.
