Step 1

In a large bowl, whisk together the egg yolks, whole egg, Pecorino Romano, and Parmigiano Reggiano. Season generously with freshly ground black pepper. Set aside.

Step 2

Bring a large pot of salted water to a boil for the gnocchi.

Step 3

Meanwhile, heat the olive oil over medium heat in a large skillet. Add the diced guanciale or pancetta and cook until crispy and golden, about 5-7 minutes. Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Remove the skillet from heat and set aside.

Step 4

Cook the gnocchi in the boiling water according to package directions until they float to the surface, about 2-3 minutes. Reserve 1 cup of the pasta cooking water before draining.

Step 5

Add the cooked gnocchi to the skillet with the guanciale or pancetta and garlic. Toss to coat in the rendered fat.

Step 6

Slowly whisk 1/4 cup of the reserved hot gnocchi water into the egg and cheese mixture to temper it.

Step 7

With the skillet off the heat, quickly pour the egg mixture over the gnocchi, stirring constantly to create a creamy sauce. If the sauce is too thick, add more reserved pasta water a little at a time.

Step 8

Return the skillet to low heat and continue stirring until the sauce is silky and coats the gnocchi evenly. Be careful not to overheat, as this can scramble the eggs. Taste and adjust seasoning with more black pepper if needed.

Step 9

Garnish with chopped fresh parsley and additional grated cheese if desired. Serve immediately and enjoy!