Ingredients:

  • 1 lb potato gnocchi
  • 4 oz thick-cut bacon, diced
  • 1 tsp freshly cracked black pepper
  • 2 large whole eggs
  • 2 large egg yolks
  • 0.5 cup freshly grated Pecorino Romano cheese
  • 0.5 cup freshly grated Parmigiano Reggiano cheese
  • 0.5 cup reserved starchy gnocchi boiling water

Instructions:

  1. Place the diced bacon in a cold skillet. Starting with a cold pan allows the fat to render out slowly before the meat browns, resulting in a much crispier texture.
  2. Turn heat to medium and cook for 8 minutes. Stir occasionally until the bacon is golden brown and the fat is foamy.
  3. Add the cracked black pepper to the hot fat. Toasting the pepper in the bacon grease for 30 seconds releases the piperine, making it more fragrant.
  4. Whisk the eggs and yolks in a medium bowl. Do this vigorously until no streaks of white remain.
  5. Fold in the grated cheeses. Stir until a thick, paste like consistency forms. This prevents the cheese from clumping when it hits the heat.
  6. Drop the gnocchi into a pot of salted, boiling water. Use about 1 tablespoon of salt per gallon of water.
  7. Boil for 2-3 minutes. Watch closely and pull them out until they all float to the surface.
  8. Reserve 0.5 cup of the water. Use a mug to scoop it out before draining the gnocchi.
  9. Remove the skillet from the heat entirely. This is the most important step to prevent scrambling.
  10. Transfer the gnocchi directly into the skillet. Toss them in the bacon fat to coat every dumpling.
  11. Pour in the egg and cheese mixture. Stir rapidly while adding the reserved starchy water a tablespoon at a time.
  12. Continue stirring for 1 minute. Keep moving the pan until the sauce transforms into a glossy, pale yellow cream.