Prep Time:15 Cook Time: 25
Ingredients:
as required gnocchi, from recipe
1/2 lb, skin removed and thinly sliced guanciale
2 cups finely grated parmigiano reggiano
1 cup finely grated pecorino
1 cup cream
1/3 cup panko breadcrumbs
1/4 cup breadcumbs
1/4 cup butter
to taste salt and pepper
Directions:
For sauce, melt butter in small pot and add cream until light bubbling (don't boil). Then add salt, pepper, and both cheeses. Stir over low heat until cheese melts and forms a medium thick sauce. Add more cheese or cream to thicken/thin sauce as needed.
Meanwhile, crisp guanciale in oil over medium-high heat until golden (watch out, guanciale sputters). Once golden, switch to medium-low heat until fully cooked. Reduce heat if getting too dark.
Transfer guanciale to a plate and wipe most of the oil out of the pan. Add both breadcrumbs and toast until golden brown and crunchy.
Plate gnocchi in pasta dish and top with cheese sauce, then guanciale, and finish with breadcrumbs. Add extra pepper if desired.
Tags:
italian
dinner
unhealthy