In a frypan on medium heat, fry sliced pork cheek/pancetta, remove from heat before crispy, then add water and set aside.
In a bowl, beat eggs, pecorino & pepper. Set aside.
Add cooked pasta to frypan with pork cheek/pancetta and toss.
Add pasta to bowl with egg mix. Mix vigorously until all is well combined.
Serve – add extra grated pecorino on top.
INGREDIENTS 600g Barbetta potato gnocchi 260 Barbetta pesto Genovese 200g cherry tomatoes, cut in half 1 clove garlic, peeled 200g green beans, cut into 3cm pieces 30mL extra virgin olive oil
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