Five Yolk Gnocchi Carbonara
To me carbonara is one of life's biggest and best indulgences. Yesterday I was feeling indulgent. I do think carbonara is perfect in the form of a swirly spaghetti.. but there is something so pillowy comforting in the texture of gnocchi.
My number one cooking fear is overcooking a beautiful piece of meat, my number two is not having enough sauce on a pasta so that it congeals and goes cold instantly. My solution to that is to go big or go home. Because of its' potato-y absorbant components, gnocchi definitely needs more sauce.
This sent me off into silky, saucy, pillowy food heaven.
Yield: 2
Five Yolk Gnocchi Carbonara
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min
Ingredients
- 5 Egg yolks
- 1 Cup grated parmesan
- 1 Tablespoon olive oil
- 6 Rashers streaky bacon chopped (or pancetta or guanciale )
- 1 Garlic clove smashed
- 1 225g packet of gnocchi
- Salt
Instructions
- Whisk yolks together with 3/4 of the parmesan.
- Cook the bacon/pancetta and garlic clove in the oil until crisp then fish out the garlic and discard. Set aside. There should be a lot of excess fat to play with.
- Boil the gnocchi in salted water per instructions. Take them out with a slotted spoon and place in a bowl with 1-2 Tablespoons pasta water.
- Mix the egg mixture and bacon and plate.
- Sprinkle with the rest of the parmesan and drizzle some of the fat on top.