Peas With Onions And Guanciale Recipes

CONCHIGLIE WITH GUANCIALE AND PEAS

Conchiglie with Guanciale and Peas image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 ounces guanciale (cured pig jowl), sliced into thin strips
3 cloves garlic, peeled and thickly sliced
Kosher salt
1 pound conchiglie pasta
1 pound fresh shelled peas (about 2 1/2 pounds English peas unshelled)
1/2 cup freshly grated Parmesan
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

In a large skillet over medium-high heat, heat the olive oil. Then add the guanciale and cook until rendered, about 5 minutes. Add the garlic and cook for 6 minutes more, making sure that the meat does not get too crunchy and the garlic does not burn. If you see that the guanciale is browning too fast, remove it from the pan, finish the garlic and then add it again to the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook about 6 minutes. Add the peas after the 6 minutes and cook until the peas are bright green, about more 2 minutes. Remove the peas and pasta to the guanciale sauce and saute for another minute or two. Then add the Parmesan and toss for 1 minute. Drizzle with the extra-virgin olive oil and some pepper. Serve with a bottle of robust red wine.

PEAS WITH ONIONS AND GUANCIALE

Peas with Onions and Guanciale image

Provided by Alex Palermo

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

1 pound cipolline onions or pearl onions
1/2 pound 1/8-to 1/4-inch-thick guanciale or pancetta slices, diced
2 pounds shelled fresh peas, blanched 5 minutes, or frozen peas, thawed

Steps:

Blanch onions in large saucepan of boiling salted water 5 minutes. Drain, cool, and peel onions.
Sauté onions and guanciale in large skillet over medium heat until fat is rendered, guanciale is golden, and onions are brown in spots, about 10 minutes. Add peas; heat through. Season with salt and pepper. Transfer to bowl.

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