gnocchi-carbonara
A rich and creamy dish, Gnocchi alla Carbonara combines the velvety texture of potato gnocchi with the bold flavors of guanciale, Pecorino Romano, egg yolks, and a touch of red pepper for a unique twist.
Ingredients
250 g (9 oz) potato gnocchi – Soft and pillowy, they absorb the sauce beautifully.
150 g guanciale – Italian cured pork cheek, cut into small strips for crispy, flavorful bites.
4 egg yolks – The key to achieving a creamy, rich sauce without cream.
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