EASY CACIO E PEPE PASTA RECIPE (BUT THIS TIME WITH GNOCCHI!) | SAM THE COOKING GUY

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grana padano

Parmesan offers a similar flavor profile at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Start with some pancetta in a hot pan to render out its fat until crispy.

Move the crispy pancetta to one side of the pan and spoon it out with a slotted spoon.

Take the pan off the heat and set it aside.

Grate 4 ounces of parmesan cheese using a bullet blender for quick grating.

Freshly grind about a teaspoon of black pepper.

Boil aggressively salted water in a large pot.

Add the potato gnocchi to the boiling water and stir.

Cook the gnocchi until they float to the top, about 2 minutes.

Once floating, remove the gnocchi and let them drip in a bowl.

Reserve roughly a cup of the pasta water before discarding the pot.

Return the pan with pancetta fat back on the heat and warm it up.

Add about a tablespoon of butter to the pan and let it melt with the pancetta fat.

Toast the black pepper in the pan for about a minute.

Carefully add the gnocchi back into the pan, avoiding splatters.

Toast the gnocchi in the pan to add color, turning them to coat evenly.

Add the grated parmesan cheese to the gnocchi and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens