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    Home » Pasta/Noodles » Cacio e Pepe Gnocchi with Spicy Pancetta

    Cacio e Pepe Gnocchi with Spicy Pancetta

    February 7, 2022

    167 shares
    Jump to Recipe Print Recipe
    gnocchi in cacio e pepe sauce with crispy pancetta in center of white bowl
    gnocchi in cacio e pepe sauce with crispy pancetta in center of white bowl

    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.

    a white bowl filled with cacio e pepe gnocchi topped with crispy pancetta in the middle

    What is cacio e pepe?

    overhead shot of a white bowl with gnocchi in cacio e pepe sauce

    Cacio e Pepe is a pasta dish from Rome, which translates to “cheese and pepper”. The ingredients of the dish are black peppercorns, grated pecorino Romano cheese, and a long pasta (such as spaghetti or bucatini). 

    Gnocchi

    bowl of uncooked gnocchi, block of pecorino romano, and black peppercorns on a wooden cutting board

    For this cacio e Pepe recipe, I wanted to make a spin on a delicious classic and use gnocchi. I used shelf stable gnocchi purchased from the store, but feel free to make your own gnocchi to use in this recipe!

    Cacio

    grated pecorino romano cheese in a measuring cup

    For the “cacio” in this recipe, we will be using 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.

    Black peppercorns

    toasting whole peppercorns in a skillet, then crushing them in a mortar and pestle

    The other most important ingredient is the “Pepe”. Toasting the whole black peppercorns prior to crushing them enhances the flavor and aroma of the pepper. Once they are lightly toasted, crush them using a mortar and pestle, or with the back of a skillet.

    Pancetta

    diced pancetta in a bowl and jar of Calabrian chile paste

    Cacio e Pepe is so flavorful on it’s own, but to pump up the flavor some more, we are going to add pancetta. Pancetta is salt cured pork belly that you can find already diced in the meat section of the grocery. The crispy pancetta gives the gnocchi dish texture, depth, and some heat from the Calabrian Chile’s that will be mixed with the pancetta. 

    Making Calabrian pancetta

    cooking pancetta in a blue skillet

    Over medium/high heat, add the pancetta to your skillet and cook for 4-5 minutes until they become crispy. Lower the heat to medium and add 1 tbsp of Calabrian Chile paste. Continue to sauté the pancetta in the chiles for an additional minute. Careful, the Chile paste may sputter when added to the pan. Remove and set aside.

    How-to make cacio e pepe gnocchi

    crushed peppercorns, over cooked gnocchi, and crispy pancetta in a skillet
    1. Toast whole black peppercorns in skillet over medium/low heat for 4 minutes. Remove from skillet and crush in mortar and pestle, leaving a few bigger pieces.
    2. In same skillet, over medium/high heat, add in diced pancetta. Sauté until crispy, about 4-5 minutes. Add in 1 tbsp of Calabrian Chile paste and sauté an additional minute. Careful, the Chile paste may sputter when added to the pan. Remove, set aside, and wipe pan out.
    3. In a 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)
    4. In skillet over low heat, add crushed pepper, cooked gnocchi, and ¼ cup of pasta water. Toss gnocchi until coated in pepper. 
    5. In a bowl, add the grated pecorino Romano cheese and 5 tbsp of the pasta water. Mix using a silicone spoon until a paste forms. 
    6. Remove 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.
    white bowl with gnocchi coated in caci e pepe sauce

    Serving

    gnocchi in cacio e pepe sauce with crispy pancetta in center of white bowl

    Serve the cacao e Pepe gnocchi right away with dollop of spicy pancetta in the center. This dish is best served warm so the sauce remains silky and smooth.

    Storing/reheating

    white bowl of cacio e pepe topped with spicy pancetta
    • 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.

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    Made this recipe and loved it? Leave a star rating below!

    gnocchi in cacio e pepe sauce with crispy pancetta in center of white bowl

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Pasta/Noodles
    Cuisine: Italian American
    Keyword: cacio e pepe, cacio e pepe gnocchi, calabrian chile, gnocchi, pancetta, spicy pancetta
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 498kcal
    Author: Stephanie

    Equipment

    • GreenPan Ceramic Nonstick 12″ Frying Pan Skillet with Lid
    • All-Clad Essentials Nonstick Multipot with insert, 7-Quart
    • Stainless Steel Spider Strainer with Natural Bamboo Handle
    • Box Grater
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    Ingredients

    • 1 pound gnocchi homemade or store bought
    • 2 cups freshly grated Pecorino Romano cheese
    • ½ 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 ¼ 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.

    Notes

    Cheese

    1. 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.
    2. 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.

    Storing/Reheating

    1. 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.
    2. To reheat, microwave until gnocchi are warmed through or put in a sauce pan and warm over low heat.

    *See in-post for step-by-step photos*

    Nutrition

    Calories: 498kcal | Carbohydrates: 43g | Protein: 24g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 1176mg | Potassium: 119mg | Fiber: 3g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 5mg | Calcium: 561mg | Iron: 5mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
    « Queso Fundido
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    167 shares

    Originally Published: February 7, 2022 Post Updated: November 16, 2022 Filed Under: Dinner, Italian, Pasta/Noodles, Pork, Recipes, Winter Comfort Tagged With: Chiles

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