Grammy's Kitchen · Carbonara · Gnocchi Carbonara
One of 156 carbonara recipes we measured
from simply-delicious-food.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 19 cooks on simply-delicious-food.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 1 kg baking/fluffy potatoes |
| 100 g | 2 egg yolks |
| 150 g | 1-1.5 cups flour |
| salt to taste | |
| 250 g | 1/2 lb/250g guanciale/bacon (chopped) |
| 200 g | 4 egg yolks |
| 113 g | 1 cup grated Pecorino cheese |
| freshly cracked black pepper | |
| salt to taste | |
| large handful chopped Italian parsley |
Method: 12 steps, published by simply-delicious-food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Lexy, I had exactly the same question when I first made carbonara but I promise that the egg cooks as it gets mixed with the hot gnocchi. That is why you have to have the gnocchi hot hot hot. If you mix it over heat you risk the egg curdling and then you’ll be” — a cook
“The best way to ensure you’ve got your Gnocchi dough at the right consistency is that it should be wet to touch but not sticky. I Love that you’ve baked them… again the best way to make Gnocchi! If you got a potato ricer even better! I can tell your page is go” — a cook