Description
This Creamy Beef Carbonara with Gnocchi is an easy and flavorful twist on the classic Italian carbonara. Using thinly sliced fatty cured beef for that smoky, crispy texture combined with pillowy potato gnocchi and a luscious, velvety egg and Pecorino Romano cheese sauce, this dish delivers comforting richness in just 45 minutes. Perfect for a satisfying dinner, it highlights simple ingredients coming together through careful technique resulting in a creamy, savory meal bursting with flavor.
Ingredients
Scale
Gnocchi
- 500g Potato gnocchi (fresh or store-bought)
Cured Beef
- 150g Thinly sliced fatty cured beef (beef bacon, dry-aged beef, or smoked beef brisket), chopped into small bite-sized pieces
Carbonara Sauce
- 2 Whole eggs
- 2 Extra egg yolks
- 100g Pecorino Romano cheese, freshly grated
- 30g Parmigiano-Reggiano cheese, freshly grated (optional)
- Freshly ground black pepper, to taste
- Approximately 1 cup reserved gnocchi cooking water (starchy pasta water)
Instructions
- Prepare Ingredients: Grate Pecorino Romano and Parmigiano-Reggiano cheeses finely. Set aside.
- Make Egg Mixture: In a medium bowl, whisk together whole eggs and extra yolks until just combined and slightly frothy. Stir in a generous amount of freshly ground black pepper and about half of the grated Pecorino Romano. Set aside.
- Chop Cured Beef: Cut the fatty cured beef into small, bite-sized pieces or thin strips for even cooking.
- Render Beef Fat and Crisp Beef: Heat a large non-stick or cast iron skillet over medium heat. Add chopped beef and cook slowly for 8-12 minutes, stirring occasionally, until the fat has rendered out and beef turns golden brown and crispy.
- Remove Beef Bits: Using a slotted spoon, transfer cooked beef bits onto a paper towel-lined plate to drain excess fat. Keep the beef fat rendered in the skillet and remove it from direct heat temporarily.
- Boil Gnocchi: Bring a large pot of salted water to a rolling boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes.
- Transfer Gnocchi to Skillet: As soon as gnocchi float, use a slotted spoon or spider to transfer them directly into the skillet containing the rendered beef fat. Reserve at least 1 cup of gnocchi cooking water before transfer.
- Create Creamy Sauce: Ensure the skillet is off the direct heat or kept at very low heat to avoid scrambling eggs. Add about 1/4 cup of the reserved hot gnocchi water to the gnocchi in the skillet.
- Add Egg Mixture: Pour the egg and cheese mixture over the gnocchi immediately and start tossing vigorously with tongs or a spoon. The residual heat and hot gnocchi water gently cook the eggs, forming a creamy sauce.
- Toss to Adjust Consistency: Continue tossing the gnocchi and sauce, adding extra gnocchi cooking water by tablespoons if needed, until the sauce is luscious and coats the gnocchi well, avoiding runniness.
- Add Beef: Stir in most of the crispy beef bits into the creamy gnocchi mixture, saving some for garnish.
- Serve: Transfer the carbonara with gnocchi into warmed bowls.
- Garnish and Enjoy: Sprinkle the remaining grated Pecorino Romano, freshly ground black pepper, and reserved crispy beef bits on top. Serve immediately for best flavor and texture.
Notes
- Use a skillet that retains heat well, such as cast iron or non-stick, to effectively render the beef fat and create the sauce without scrambling eggs.
- Be cautious with the heat when adding the egg mixture to prevent curdling; residual heat from the gnocchi and pan is sufficient.
- Reserve enough gnocchi cooking water as its starch helps achieve the creamy texture of the sauce.
- Fresh gnocchi generally cooks faster and more evenly but store-bought works well too.
- This dish is best consumed immediately as the creamy sauce thickens as it cools.
