Categories: Pasta
Ingredients
- 4 oz. chopped pancetta
- 4 oz. baby spinach
- 1 large egg
- 2 large egg yolks
- 1 cup grated Pecorino Romano
- 1 lb. refrigerated gnocchi
- 1/2 tsp lemon zest, plus 1 tbsp. juice (from 1 lemon)
Directions
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In a large skillet, cook pancetta over medium heat until crisp. Transfer to plate. Add spinach to skillet; toss with drippings until wilted. In bowl, whisk egg, egg yolks, and 1/2 cup cheese. In pot of salted boiling water, cook gnocchi until tender, 3-5 minutes. Drain pasta; reserve 1/2 cup of cooking water. Whisk cooking water and lemon juice into eggs. Add gnocchi, remaining 1/2 cup cheese and eggs to skillet; cook, stirring, until sauce thickens, about 1 minute. Top with pancetta and lemon zest. Season with pepper.