Gnocchi Carbonala Recipe

1. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add fresh penne and gnocchi to the boiling water; cook gnocchi 2–3 minutes until they float and penne until al dente (about 8–9 minutes for fresh penne). Stir gently to prevent sticking. Reserve 1 cup of pasta cooking water, then drain penne and gnocchi together and set aside briefly.

2. While the water heats, heat a large skillet over medium heat. Add the bacon lardons and cook until browned and crisp in spots, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan. If there is not enough fat, add 1 tablespoon olive oil.

3. Add the butter to the skillet with the bacon fat. When melted, add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high and add the sliced mushrooms. Sauté until mushrooms release their liquid and become golden, about 5–7 minutes. Season lightly with 1/2 teaspoon of the black pepper and 1/2 teaspoon of the sea salt.

4. Return the cooked bacon to the skillet and stir to combine with mushrooms and aromatics. Turn heat to medium-low.

5. Pour the heavy cream into the skillet with mushrooms and bacon. Bring to a gentle simmer and let the cream reduce slightly for 3–4 minutes, stirring occasionally. If using the optional egg yolk for extra richness, temper it: whisk the yolk in a small bowl and add 2 tablespoons of warm cream from the pan while whisking, then stir the tempered yolk back into the sauce off the heat to avoid curdling.

6. Add the grated Parmesan to the sauce and stir until melted and smooth. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until you reach a silky, coating consistency. Taste and adjust seasoning with remaining 1/2 teaspoon salt and the rest of the black pepper.

7. Add the drained penne and gnocchi into the skillet with the cream sauce. Toss gently to coat, using tongs or two spoons, adding a splash of reserved pasta water if necessary to help the sauce adhere. Warm through for 1–2 minutes so the starches bind the sauce to the gnocchi and penne.

8. Stir in chopped parsley and remove skillet from heat. Adjust final seasoning if needed.

9. Bring a medium saucepan of water to a gentle simmer (do not boil). Add 1 teaspoon white vinegar. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center. Poach eggs for 3–3.5 minutes for a soft runny yolk. Remove with a slotted spoon and drain on paper towels. Repeat for the second egg.

10. Divide the gnocchi and penne carbonara among two warmed plates (serves 2). Place one soft-poached egg on top of each portion.

11. Finish with an extra grating of Parmesan, a generous twist of freshly ground black pepper, a light drizzle (about 1/2 teaspoon) of truffle oil per plate, and a sprinkle of chopped parsley.

12. Serve immediately, instructing diners to break the soft-poached egg so the yolk blends into the creamy sauce.