Pistachio Carbonara

A Twintastico twist on the classic carbonara. Adding pistachio paste and crushed pistachios on top takes the carbonara to the next level!


  • 500g/5 cups gnocchi
  • 5 egg yolks
  • 100g/1/2 cup pistachio paste
  • Handful pistachio crushed
  • 125g/1 cup pancetta or guanciale if you can get
  • 1 cup Pecorino Romano
  • Salt & pepper


In a large pan fry the pancetta until crisp. Take off the heat.

In a bowl whisk the egg yolks, cheese and lots of pepper until combined. Add in the pistachio paste and mix to combine.

Cook the gnocchi in boiling salted water until the gnocchi rise to the top, drain and add to the pancetta and mix.

Add the egg mixture to the pasta and work fast mixing to create a creamy sauce.

Sprinkle the crushed pistachio on top with extra cheese and pepper.

Buon appetito…

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