Potato gnocchi carbonara with brandy coated guanciale
- Potato gnocchi: 400 g
- Brandy coated guanciale: 3
- Egg yolks: 2
- Parmesan or Pecorino cheese: to taste
- Water: 100 ml
In a skillet, cook the guanciale over a very low heat until it turns translucent and crispy. Pour 100 ml of water and add the mamma emma potato gnocchi. Stir-fry, about 2-3 minutes.
Meanwhile, whisk 2 egg yolks in a small bowl and add some tablespoons of grated parmesan or pecorino, stirring as you go until it’s the consistency of a cream.
The secret is removing the gnocchi from the heat and add some cold water to prevent the eggs from turning into an omelet when you sauté with the gnocchi. Serve sprinkling with crispy guanciale and enjoy.
Thanks to familycooks