Gnudi alla Gricia

Method

1. Mix together ricotta, spinach, egg, Parmigiano Reggiano and nutmeg to form the gnudi dough. Shape the gnudi into small logs (cannelle) or balls.
2. In a pan, slowly render the guanciale until crispy on the outside and soft inside.
3. Add a splash of pasta cooking water to the pan.
4. Cook the gnudi in boiling salted water for about 2 minutes until they float.
5. Transfer the cooked gnudi to the pan with the guanciale.
6. Generously sprinkle with grated Pecorino Romano and serve.