8ouncesdiced pancetta(can sub thick-sliced bacon in a pinch)
1cupfreshly shredded pecorino-romano cheese(can sub Parmigiano-Reggiano)
1/4teaspoonfresh ground black pepper
1heaping teaspoonfresh chopped parsley
1/4cupreserved pasta water from boiling the gnocchi
This recipe comes together very quickly so it's best to prep everything first. Dice your pancetta, mince the garlic, shred the cheese, crack the eggs into a medium sized bowl and set a large pot of salted water to boil.
Make the sauce mixture: In a medium bowl, beat the eggs until smooth then add the shredded cheese, cream, pepper, and parsley. Mix to combine then set aside.
Add the pancetta to a large skillet and cook over medium-high heat for about 5-7 minutes or until it's crispy.
While your pancetta is cooking, you can can add your gnocchi to your boiling water and cook for about 2-3 minutes or until they float. Reserve 1/4 cup of pasta water then drain the gnocchi and set aside.
Once the pancetta is browned and crispy, use a slotted spoon to remove it from the skillet and set it aside on a plate or small bowl.Drain most of the grease from the pan leaving only about 1-2 tablespoons. Lower the heat in the pan to medium.
Add the cooked gnocchi to the pancetta drippings. Cook for about 2 min per side, adding the the minced garlic and peas for the final 2 min.
Turn the heat off of the skillet completely and add the pancetta back in with the gnocchi.
Slowly drizzle the hot reserved pasta water into the bowl with the egg/cheese mixture while stirring continuously. This gradual heat will bring the eggs up to temperature and ensure they don't scramble in the pan.(if your reserved pasta water is no longer hot, you can warm it in the microwave for 15-20 seconds)
Pour the sauce mixture over the gnocchi while stirring until the sauce forms and the cheese is melted. Serve immediately while hot.
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”