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Homemade nuki carbonara (no cream)
Homemade gnocchi made from high‑starch potatoes, lightly floured and bound with egg yolks, boiled then browned in oil, all topped with an authentic cream‑free carbonara sauce with pancetta, Parmesan and a hint of nutmeg.
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Cost Breakdown
Critical Success Points
- • Cooking the potatoes in foil packets until fully tender
- • Sifting the pulp to remove excess moisture
- • Balancing the flour/puree/egg yolk ratio to achieve a non‑sticky dough
- • Prevent the egg yolks from coagulating when making the sauce
Safety Warnings
- • Handle the hot oven (190°C) with kitchen gloves.
- • Hot olive oil can splatter: keep your face away.
- • Raw egg yolks pose a salmonella risk; cook the sauce immediately after adding.
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