Cooper Hawk Gnocchi Carbonara Recipe
Craving that rich, creamy pasta from Cooper Hawk? This Cooper Hawk Gnocchi Carbonara Recipe nails it at home.
Ingredients
- 1 lb potato gnocchi fresh or store-bought
- 6 slices bacon chopped
- 4 egg yolks
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 3 garlic cloves minced
- 1/2 cup peas frozen or fresh
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Cook the Bacon
- Heat skillet over medium heat. Add chopped bacon. Cook until crispy. About 5 minutes. Set aside.
Boil the Gnocchi
- Bring large pot of salted water to boil. Add gnocchi. Cook until they float. Drain well.
Sauté Garlic and Peas
- In same skillet, heat olive oil. Add minced garlic. Sauté 1 minute. Toss in peas. Cook 2 minutes.
Make Carbonara Sauce
- Whisk egg yolks, cream, and Parmesan in bowl. Season with pepper. Set aside.
Combine Gnocchi and Bacon
- Add drained gnocchi to skillet. Toss with bacon, garlic, and peas. Heat gently.
Pour in Sauce
- Remove skillet from heat. Pour egg mixture over gnocchi. Stir quickly to coat. Sauce thickens fast.
Garnish and Serve
- Sprinkle parsley on top. Grind fresh pepper. Serve hot. Dig in!
Notes
- Use room-temp eggs to avoid scrambling.
- Fresh gnocchi tastes best—store-bought works too.
- Add chicken for protein boost.
- Swap peas for spinach or mushrooms.
- Make it lighter: Use half-and-half instead of cream.
- Spicy kick: Add red pepper flakes.
- Vegan twist: Use plant-based bacon and cheese.