This decadent, savoury and impressive torta salata is so easy to make and will leave your meals much more exciting. I gathers the most delicious combinations of all: spinach and bacon.
Bring to a boil a large pan with salted water over high heat.
Add the cheese, black pepper and egg yolks to a small bowl and mix with a splash of the salted water to emulsify it. Reserve.
In a large sauté pan or skillet, fry the pork belly at medium heat until crispy then turn off the heat.
Add all the gnocchi once the water is boiling violently.
Once the gnocchi starts floating, it’s ready and you can remove it with a slotted spoon and add it straight to the skillet with the pork belly.
Pour the egg mixture over to finish your gnocchi carbonara and toss to coat with a spoon.
Serve immediately with some extra black pepper if you like.
Notes
Pie pastry: Also known as brisè pastry, or shortcrust pastry is a prepared pastry for savoury tarts and pies. You can prepare in advance or buy beforehand.Blind baking: It’s essential to make this and other pie recipes, don’t skip this part.Bacon: Can substitute for pancetta or omit for a vegetarian option.Storage: Keep the spinach and bacon Italian tart covered in the fridge for up to 2 days. Suitable for home freezing.
Keyword bacon, carbonara, egg yolk, gnocchi, main course, pecorino romano, pork belly, primo piatto