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Ingredients
US|METRIC
2 SERVINGS
- 1 1/8 lb. gnocchi (500g)
- 2 egg yolks (medium)
- 1/2 cup Pecorino Romano (finely grated, 30g Parmigiano Reggiano can also be used)
- 1/2 cup guanciale (100g good quality pancetta can also be used)
- 1/2 tsp. freshly ground black pepper
- 3 Tbsp. pasta water (reserved)
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