Description
Experience a delightful twist on a classic Italian dish with this Creamy Beef Carbonara featuring soft, pillowy gnocchi. This hearty meal combines rich flavors and textures for a comforting culinary hug.
Ingredients
Scale
- 1 cup Pecorino Romano cheese, freshly grated
- ½ cup Parmigiano-Reggiano cheese, freshly grated
- 2 whole eggs
- 2 additional egg yolks
- Smoked Beef Belly or Beef Bacon, finely diced
- Good quality potato gnocchi
- Freshly Ground Black Pepper
- Gnocchi Cooking Water
Instructions
- Prepare Your Ingredients: Grate about 1 cup of Pecorino Romano and ½ cup of Parmigiano-Reggiano. Set it aside in a large bowl.
- In the same bowl as your grated cheese, add 2 whole eggs and 2 additional egg yolks. Whisk everything together until it's smooth and well combined. Season generously with freshly ground black pepper.
- Dice your smoked beef belly or beef bacon into small, even pieces (about ¼-inch cubes).
- Cook the Beef: Place a large skillet over medium heat. Add your diced smoked beef belly or beef bacon to the cold pan.
- Cook, stirring occasionally, until the beef is crispy and most of its fat has rendered out (about 8-10 minutes).
- Once crispy, use a slotted spoon to transfer the cooked beef to a small bowl, leaving the rendered fat in the pan. Turn off the heat under the skillet.
- Cook the Gnocchi: Bring a large pot of heavily salted water to a rolling boil. Add your gnocchi to the boiling water (cooks for 2-3 minutes or until they float).
- While the gnocchi is cooking, have your egg and cheese mixture ready next to the pan with the beef fat.
- Once the gnocchi floats, use a slotted spoon to transfer it directly from the pot into the skillet with the rendered beef fat. Reserve about 1.5 cups of the starchy gnocchi cooking water before draining the pot.
- Emulsify the Sauce: With the gnocchi in the skillet (off direct heat), pour in about half of your egg and cheese mixture.
- Use tongs to toss the gnocchi vigorously with the egg mixture. Gradually add small splashes of the reserved hot gnocchi water, tossing continuously until you reach a creamy consistency.
- Once the sauce is smooth, add most of your crispy beef back into the skillet, tossing to combine.
- Serve Immediately: Plate your Carbonara with Gnocchi in warm bowls. Garnish with the remaining crispy beef and an extra grind of black pepper.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Temperature control is crucial for a silky sauce. Use freshly ground black pepper for the best flavor. Don't be shy with the gnocchi cooking water to achieve the desired creamy consistency.