Gnocchi alla Carbonara

Istruzioni

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   In a large skillet, cook the guanciale over medium heat until it is crispy and the fat has rendered out. Remove from heat and set aside.

3. 3

   In a bowl, whisk together the eggs and Pecorino Romano cheese until well combined.

4. 4

   Cook the gnocchi in the boiling water according to the package instructions, usually until they float to the surface, which takes about 2-3 minutes.

5. 5

   Using a slotted spoon, transfer the cooked gnocchi to the skillet with the guanciale. Toss to coat the gnocchi in the rendered fat.

6. 6

   Remove the skillet from the heat and quickly pour the egg and cheese mixture over the gnocchi, stirring constantly to create a creamy sauce. The residual heat from the gnocchi will cook the eggs without scrambling them.

7. 7

   Season with salt and freshly ground black pepper to taste.

8. 8

   Serve immediately, garnished with additional Pecorino Romano cheese if desired.