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Ingredients
  • 1.1 lbs gnocchi, (500g)
  • 2 medium egg yolks
  • ½ cup Pecorino Romano, finely grated (30g) Parmigiano Reggiano can also be used
  • ½ cup Guanciale, (100g) good quality pancetta can also be used
  • ½ tsp freshly ground black pepper
  • 2 to 3 tbsp reserved pasta water
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