5.0 from 6 votes
Cacio e Pepe Gnocchi with Spicy Pancetta
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Calories: 498 kcal
Course:
Dinner
Cuisine:
Italian-American Fussion
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.