Ingredients
½ pound mini gnocchi
4 ounces guanciale, thinly sliced (pancetta or bacon can be substituted)
3 large egg yolks
1 large egg
½ cup grated Pecorino Romano cheese, plus more for serving
¼ teaspoon freshly ground black pepper, plus more for serving
Salt, for pasta water
Directions
Step 1
Prepare the ingredients:
Step 1
Cook the guanciale: In a large skillet, cook the guanciale over medium heat until crispy and the fat has rendered. Remove the guanciale from the pan and set aside, leaving the rendered fat in the skillet.
Step 2
Prepare the egg mixture: In a medium bowl, whisk together the egg yolks, whole egg, Pecorino Romano cheese, and black pepper.
Step 3
Cook the gnocchi:
Step 1
Bring a large pot of salted water to a boil. Add the mini gnocchi and cook according to package directions until they float to the surface.
Step 2
Reserve pasta water: Before draining the gnocchi, reserve about 1/2 cup of the cooking water.
Step 3
Combine and finish: Drain the gnocchi and immediately add it to the skillet with the rendered guanciale fat. Toss to coat.
Step 4
Temper the eggs: Take the skillet off the heat. Gradually add a few tablespoons of the hot pasta water to the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
Step 5
Add the sauce: Pour the tempered egg mixture over the gnocchi in the skillet. Toss quickly and continuously until the sauce thickens and coats the gnocchi. If the sauce seems too thick, add a little more pasta water to loosen it.
Step 6
Top with the crispy guanciale, extra grated Pecorino Romano cheese, and freshly ground black pepper. Serve immediately.
