Sauté the guanciale cut into strips in a pan over low heat. When it becomes crispy, transfer it onto absorbent paper and set it aside.
In the pan where we cooked the guanciale, add the gnocchetti, pour in a glass of water, and let it cook for a few minutes.
Turn off the heat, sprinkle in the pecorino, and stir well.
Finish with the crispy guanciale and, if necessary, a dash of pepper.
Pan
Pot
Italy
| 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 |
