Directions

1. Make the sauce base: In a bowl, whisk 3 large egg yolks, 1 large whole egg, 1 cup finely grated Parmigiano-Reggiano, 1/3 cups finely grated pecorino Romano and half a teaspoon coarse, freshly cracked black pepper into a thick paste. Set it aside near the stove.

2. Render the bacon: Take 8 ounces Schneiders Classic Cut Bacon, cut into 1/2-inch pieces, in a large skillet over medium-low heat. Cook slowly, stirring occasionally, for 8 to 10 minutes, until deep golden and crisp. Transfer the bacon to a paper towel-lined plate and pour off all but about 2 tablespoons of fat.

3. Boil the gnocchi: Bring a large pot of water to a boil with 1 tablespoon kosher salt. Cook 1 pound potato gnocchi for 2 to 3 minutes, until they float. Before draining, scoop out 1/2 cups of the cooking water. Drain the gnocchi well and pat them dry so they sear instead of steam.

4. Sear the gnocchi: Return the skillet to medium-high heat and melt 1 tablespoon unsalted butter. Add the gnocchi in a single layer and leave them undisturbed for 2 to 5 minutes, until golden and crisp underneath. Toss and sear for 2 more minutes, then push them to the side of the pan.

5. Build the flavour: Lower the heat to medium. Add 1 medium shallot, finely minced, and cook until golden. Add 3 minced garlic cloves, 1/3 teaspoons chili flakes and the remaining 1 teaspoons coarse, freshly cracked black pepper. Cook until fragrant. Pour in 1/3 cups dry white wine (or extra gnocchi water plus 1 tsp lemon juice), scrape up the browned bits and reduce by half, about 1 minute.

6. Emulsify off the heat: Remove the skillet from the heat and let it rest. Pour in the egg and cheese paste with about half of the 1/2 cups reserved gnocchi water. Toss until the sauce is glossy and coats every gnocchi. Add more water if needed.

7. Finish and serve: Fold in half the crispy bacon, 1 tablespoon lemon juice, 1 teaspoon lemon zest and 2 tablespoons finely chopped fresh parsley. Taste and add salt only if needed, since the bacon and cheeses are already salty. Serve immediately in warm bowls, topped with the remaining bacon, extra Parmesan and more cracked pepper.