Classic Italian Gnocchi Carbonara

Method

1. Boil gnocchi in salted water until they float to the surface
2. Sauté minced garlic in olive oil, add diced pancetta and cook until crispy
3. In a bowl, whisk together eggs, Parmigiano-Reggiano, and freshly ground black pepper
4. Toss hot gnocchi in the pan with pancetta and garlic
5. Remove from heat, quickly mix in the egg and cheese sauce
6. Season with additional pepper and salt as needed
7. Serve immediately with extra Parmigiano-Reggiano on top