Brown the guanciale cut into strips in a pan over low heat.
When the guanciale is crispy, transfer it to absorbent paper and set aside.
In the same pan, add the gnocchetti, pour in a glass of water and cook for a few minutes.
Turn off the heat, sprinkle the pecorino and stir to combine.
Finish with the crispy guanciale and a grating of pepper.
Italia, Lazio
| Energy (kcal) | 140.6 |
| Carbohydrates (g) | 0.02 |
| of which Sugars (g) | 0.02 |
| Fat (g) | 13.87 |
| of which Saturates (g) | 1.93 |
| Protein (g) | 3.82 |
| Sale (g) | 0.2 |
