Gnocchis à la carbonara

Ingrédients

• 500 g 17.5 oz gnocchi
• 3 medium egg yolks
• 1 teaspoon olive oil
• 1 large garlic clove (crushed)
• 130 g 4.5 oz guanciale or pancetta, diced
• 40 g 1.5 oz pecorino cheese, grated
• Salt and freshly ground black pepper (to taste)

Préparation

1. 1

   Boil a large pot of salted water, add gnocchi, and cook according to the package (gnocchi float when ready). Reserve a bit of cooking water, then drain.

2. 2

   In a small bowl, whisk egg yolks and pecorino, adding 1-2 tbsp of gnocchi water to create a smooth sauce. Season with black pepper and set aside.

3. 3

   Heat olive oil in a large pan over medium heat. Add the crushed garlic and sauté for a minute; then remove and discard garlic.

4. 4

   Add pancetta to the pan, cooking for 4-5 minutes until crispy. Add gnocchi and cook for a few minutes until slightly golden.

5. 5

   Remove pan from heat, cool briefly, then add the egg mixture. Toss to coat, adding more gnocchi water if needed for a silky texture.

6. 6

   Serve immediately with an extra sprinkle of black pepper!