Ingredients
Directions
- 1
Whisk the egg yolks with the grated parmesan and lots of cracked black pepper.
- 2
Take a large pan on a medium heat and add the pancetta, allow the fat to render (melt ) for a couple minutes.
- 3
Once some of the oil has been released from the pancetta, turn the heat up slightly to allow it to get super crispy.
- 4
Reserve some crispy pancetta to the side to use as garnish.
- 5
Bring a pot of water to the boil with a good pinch of salt.
- 6
Add the gnocchi for one minute, once it rises to the surface drain well.
- 7
Ensure to reserve some pasta water to add back into the sauce.
- 8
Add the cooked gnocchi into the pancetta and cook on a high heat for a couple of minutes until the outside of the gnocchi starts to turn golden brown.
- 9
Add around 5tbsp of the warm pasta water into the egg and Parmesan mixture and whisk - This will temper the mixture (helps ensure the eggs don’t scramble)
- 10
Turn the heat right down and ensure the pan has cooled slightly before adding the sauce.
- 11
Pour over the sauce and swirl the pan to keep everything moving.
- 12
Add a touch more pasta water to help the sauce emulsify, allow the sauce to cook out for a couple of minutes.
- 13
It will turn beautifully and glossy. If too thick simply add a touch more pasta water.
- 14
Garnish with fresh chives, a touch more Parmesan and some crispy pancetta.
