Gnocchi Carbonara - Semi Homemade Recipes (2024)

FAQs

What should not be added to carbonara? ›

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

You need just a few simple ingredients to prep a fantastic carbonara: pancetta, garlic, grated cheese, black pepper, and your pasta of choice. My favorite gnocchi comes from DeLallo. It's made in Italy with over 85% potato for traditional flavor and its texture is perfectly light and airy!

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

Creamy sauces like carbonara sauce are usually made from butter, cheese, and heavy cream, all of which pile on the saturated fat and calories. A healthier option would be a lighter sauce such as the olive oil-based one in aglio olio, which is rich in good fat and cooked with fresh ingredients like garlic and chilli.

Because in the traditional recipe there is no garlic, if you add it you will lower quality of a very good food. My personal opinion is that garlic flavour does not fit with the egg nor the guanciale (pork cheek fat) flavour at all.

What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. This recipe calls for raw eggs that are gently cooked by the hot sauce. If you prefer, you can use pasteurized eggs instead.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

pasta, neither is really the better option. Regular pasta is higher in protein and has small amounts of some nutrients, while gnocchi is lower in calories and carbohydrates. But because gnocchi is smaller and denser, it's likely that you'd end up eating bigger portions than if you were eating regular pasta.

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

What kind of cheese is good in carbonara? ›

Pecorino Romano: This aged sheep's cheese is always traditionally used in the Roman pastas, and its salty, grassy, earthy flavor is absolutely delicious in carbonara. That said, if Pecorino is unavailable at your local grocery store, you can use Parmesan as a non-traditional substitute.

Equally important is that the fat that melts out of the guanciale is required to thicken the carbonara sauce to make it creamy. Basically, what happens is that when the fat from the guanciale and in the egg yolks is mixed with starchy pasta cooking water, it thickens.

Under no circ*mstances should cream be a part of carbonara. While Orr notes that this can create a tasty pasta, it's just not carbonara. It mutes the interplay of all the flavors, and coats the pasta in a clumsier sauce. It is understandable why many people make carbonara with cream.

The reason is that cream isn't used in Italian pasta dishes is that it can be overpowering. In a propper Pasta al Burro you chop up butter and sprinkle grated parmesan cheese put it on the warm pasta then the two melt and create a creamy buttery cheesy sauce.

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.