Pasta with Peas, Guanciale and Pecorino Romano
Agostino Fraschetta
4
15 minutes
20 minutes
Italian
Lunch
Pasta e piselli is one of the simplest and most comforting Italian spring dishes. This version adds crispy guanciale and Pecorino Romano for extra flavour while keeping the recipe very traditional.
Ingredients
320g short pasta
120g Whole Guanciale (shop here), diced
80g Pecorino Romano Cheese (shop here), grated
300g peas
1 small onion
1 Lt Extra Virgin Olive Oil (shop here)
Salt and black pepper
Directions
Peel and finely chop the onion.
Cook it gently in a little olive oil until soft.
Add the diced guanciale and cook until lightly crisp.
Stir in the peas and add a splash of water.
Simmer until the peas are tender.
Meanwhile, cook the pasta in salted boiling water until al dente.
Reserve a little pasta water, then drain the pasta.
Toss the pasta with the peas and guanciale mixture.
Add the Pecorino Romano and a splash of pasta water to make it creamy.
Season with black pepper and serve immediately.
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