Gnocchi carbonara

Ingrédients

• 1 pound gnocchi ((500 grams) See Note 1)
• 8 ounces guanciale ((225 grams) See Note 2 )
• 2 eggs
• 2 egg yolks
• 3 ounces Pecorino Romano cheese ((85 grams))
• 3 ounces Parmigiano Reggiano cheese ((85 grams))
• 1 teaspoon freshly ground Black pepper
• Salt (for boiling the gnocchi)

Préparation

1. 1

   Bring a large pot of water to boil.

2. 2

   Whisk the eggs and egg yolks very well in a medium bowl. Add the cheeses and mix well to combine into a thick cream consistency. Season with black pepper. Set aside

3. 3

   Take the skin off the guanciale being careful to keep the seasoned crust and slice into thin even strips.

4. 4

   In a frying pan over medium heat, cook the guanciale until the fat melts and the edges of the guanciale are crisp. Set aside and keep warm.

5. 5

   By this time the water should be boiling, salt well and add the gnocchi. Cook the gnocchi in the salted water according to package instructions.

6. 6

   With a slotted spoon, scoop up the gnocchi and transfer to the frying pan with the guanciale.

7. 7

   Stir the gnocchi gently to coat in the guanciale fat.

8. 8

   Mix ¼ cup of the cooking water into the egg and cheese mixture. Stir well.

9. 9

   Slowly pour the egg and cheese mixture into the gnocchi and guanciale stirring all the time.

10. 10

    Keep stirring until the sauce thickens and becomes creamy and glossy. Add more pasta water if necessary.

11. 11

    Season with extra black pepper. Most likely it will be salty enough from the guanciale and cheeses.

12. 12

    Serve in warmed bowls.