Cacio e Pepe Gnocchi with Spicy Pancetta

Name: Cacio e Pepe Gnocchi with Spicy Pancetta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 pound gnocchi; 2 cups freshly grated Pecorino Romano cheese; 1/2 teaspoon whole black peppercorns; 4 ounces diced pancetta; 1 tablespoon chopped Calabrian chiles; 1 cup reserved pasta water from gnocchi

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Calories
498 kcal
Course
Dinner
Cuisine
Italian-American Fussion

Cacio e Pepe Gnocchi with Spicy Pancetta

Quade Oliver

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This cacio e pepe gnocchi with spicy pancetta has few ingredients, but packed full of flavor. Toasted peppercorns, pecorino Romano cheese, transformed into a silky sauce over pillowy gnocchi, and topped with Calabrian Chile pancetta. You don’t have to travel to Rome for this delicious cacio e pepe pasta dish.

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Ingredients

1 pound gnocchi (homemade or store bought)
2 cups freshly grated Pecorino Romano cheese
1/2 teaspoon whole black peppercorns
4 ounces diced pancetta
1 tablespoon chopped Calabrian chiles
1 cup reserved pasta water from gnocchi

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Instructions

Bring a pot of salted water to a boil.
In a large skillet over medium/low heat, toast whole black peppercorns for 4 minutes, giving them a shake every so often. Remove from skillet and crush in mortar and pestle, leaving a few bigger pieces.
In same skillet, over medium/high heat, add in diced pancetta. Sauté until crispy, about 4-5 minutes. Add in 1 tbsp of Calabrian chiles and sauté an additional minute. Careful, the chiles may sputter when added to the pan. Remove the pancetta, set aside in a bowl, and wipe skillet out you will be using it again.
In the pot of boiling water, cook gnocchi al dente according to package instructions. Reserve 1 cup of pasta water prior to draining gnocchi. (You can also use a spider strainer to transfer gnocchi straight to pan)
In the skillet over low heat, add crushed peppercorns, cooked gnocchi, and 1/4 cup of pasta water. Toss gnocchi until coated in pepper.
In a medium bowl, add the grated pecorino Romano cheese and 5 tbsp of the pasta water. Mix using a silicone spoon until a paste forms.
Remove skillet with gnocchi from heat and add the cheese paste, stirring vigorously but carefully, until sauce forms and coats the gnocchi. Add more pasta water if needed to thin sauce.
Serve immediately with a spoon of spicy pancetta in the center of each bowl.

Equipments used:

Notes

For this recipe I use pecorino Romano. Pecorino Romano is a hard sheep’s milk. If you cannot find it, substitute with another sheep’s milk.
Freshly grating your cheese is so important for cacio e Pepe, so you do not end up with a stringy/grainy sauce. Pre-shredded cheeses have anti-caking agents that affect the texture and taste once melted.
Store cacio e pepe gnocchi in an airtight container in the refrigerator for up to 4 days. You can store it together or separately from the Calabrian pancetta.
To reheat, microwave until gnocchi are warmed through or put in a sauce pan and warm over low heat.

Nutrition Information

Show Details

Calories 498kcal (25%) Carbohydrates 43g (14%) Protein 24g (48%) Fat 26g (40%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.04g Cholesterol 71mg (24%) Sodium 1176mg (49%) Potassium 119mg (3%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 257IU (5%) Vitamin C 5mg (6%) Calcium 561mg (56%) Iron 5mg (28%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 498 kcal

% Daily Value*

Calories	498kcal	25%
Carbohydrates	43g	14%
Protein	24g	48%
Fat	26g	40%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.04g	2%
Cholesterol	71mg	24%
Sodium	1176mg	49%
Potassium	119mg	3%
Fiber	3g	12%
Sugar	1g	2%
Vitamin A	257IU	5%
Vitamin C	5mg	6%
Calcium	561mg	56%
Iron	5mg	28%