Ingredients
l
3 large egg yolks
p
¾ cup packed finely grated Pecorino Romano (plus extra for serving)
g
500 g gnocchi
b
100 g bacon (or pancetta), chopped
F
Freshly ground black pepper (for serving)
Directions
1
In a bowl, whisk together egg yolks, and Pecorino Romano.
2
In a large skillet, cook the chopped bacon over medium heat until golden and crisp. Turn off heat (but keep the pan warm).
3
Bring a pot of salted water to a boil. Add gnocchi and cook until they float (1–2 min). Scoop out 1/2 cup pasta water, then drain.
4
Add cooked gnocchi to the pan with bacon (off the heat so the eggs don’t scramble). Pour in the egg-cheese mixture and toss quickly, adding a bit of pasta water as needed to make a glossy, creamy sauce.
5
Plate immediately and top with extra Pecorino and black pepper. Enjoy!
