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
