Garden Pail Fettucine with Peas and Pig

By • May 12, 2011 • 3 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I honestly can’t remember when or how I learned to prepare this dish as I’ve been doing it for so long. I recall once cooking it in tandem with a Roman friend in the kitchen of a short term let apartment in Chelsea when I was in NY for business. Here I’m combining peak of the season English peas just bursting with flavor along with guanciale from La Quercia. La Quercia is one of the top two or three purveyors of cured pig parts in America http://www.laquercia.us/home/. They use sustainably raised Berkshire pigs from Iowa which have a sublime flavor. It’s well worth your time to seek out their products.
You may substitute prosciutto for the guanciale but ask to have it sliced thick so that you can cut it into small dice. This is as simple but as delicious as it gets if you can pull together the best ingredients.
pierino

Serves 2

  • 1 cup shelled green peas
  • 1/4 cup diced guanciale (or prosciutto)
  • 1 tablespoon butter
  • 1 shallot, chopped
  • 1 spring onion thinly sliced
  • 1/4 cup heavy cream
  • Pecorino cheese
  • A big handful of fettucine
  • sea salt and black pepper
  1. Add the butter to a hot pan large enough to contain the pasta and the finished sauce. When the butter melts add the guanciale (or prosciutto).
  2. Bring a large pot of water to a boil, add kosher or sea salt.
  3. Once the guanciale begins to resemble bacon spoon off excess fat and add the chopped shallot, just to color. Add the cream and stir with a wooden spoon.
  4. Begin cooking the pasta in salted boiling water.
  5. Add the peas to the cream and pig and season with salt and pepper. Keep your sauce simmering but not boiling.
  6. When the fettucine is cooked to almost al dente transfer it directly to the simmering sauce to finish.
  7. Grate a generous amount of pecorino over the pasta. Taste sauce for seasoning and serve.
Jump to Comments (3)

Tags: fettuccine, peas, pork

Comments (3) Questions (0)

Default-small
Default-small
Cimg0737

over 3 years ago cookinginvictoria

So simple, but looks utterly delicious. I love the addition of the guanciale.

Zester_003

over 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

La Quercia's guanciale is hands down the best domestic version I've tasted. Even better than Armandino Batali's. In fact it rivals the guanciale you will find in Rome. I keep thinking of new uses for it beyond l'amatriciana.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Perfect.