Gluten-Free Gnocchi Carbonara

Ingredients

• 1 lb. Nuovo Pasta Classic Potato Gnocchi
• 4 egg yolks
• 2 eggs
• 4 oz. bacon, pancetta, or guanciale (cured pork jowl) 
• 2 oz. parmesan cheese
• 2 tbsp. olive oil
• 3 tbsp. salt 
• Ground black pepper to taste

Directions

1. Cut your bacon, pancetta, or guanciale into strips (about 1 1/4″ long).
2. Grate the parmesan cheese, and set a quart aside for later.
3. Whisk the egg yolks and the 2 whole eggs in a bowl until smooth and stir in the cheese as well as some ground pepper. Set aside.

1. In a pot, heat up water over high temperature. When it steams, add 3 tbsp. of salt and cover with a lid.
2. Heat 2 tbsp. of olive oil in a heavy pot, over medium temperature. Add in your bacon, pancetta or guanciale strips and begin to cook until the edges are crisp.
3. Remove the pot from heat. Use a wooden spoon to transfer the bacon, pancetta or guanciale to a small bowl. Pour any fat in a smaller cup and then add 3 tbsp. of it back into the pot.
4. Cook the gnocchi in boiling water, according to instructions. Once cooked, scoop 1 3/4 cups of broth with a heatproof measuring cup.
5. Add the broth to the heavy pot (or Dutch oven), and bring to a boil over medium-high temperature. Drain the pasta and transfer. 
6. Cook and stir the pasta until al dente and water is reduced. Remove the pot from heat.
7. Whisk the pasta broth into the egg mixture prepared earlier. Then, pour into the Dutch oven or heavy pot and stir along with gnocchi, until the cheese melts and the egg is thickened. 
8. Season with salt and more pepper if you’d like. You can also add the remaining portion of the pasta broth until the sauce has the consistency of heavy cream.
9. Add your bacon, pancetta or guanciale strips and top with added pepper and cheese. Serve hot. 

Product Used