Pasta with Pea Cream and Guanciale

Here is the recipe for pasta with pea cream and guanciale, a simple and tasty dish typical of the Italian menu.

Ingredients

• 320 g of pasta (penne, rigatoni or your choice of shape)
• 200 g of fresh or frozen peas
• 100 g of guanciale
• 1 small onion
• 1 clove of garlic
• 100 ml of cooking cream
• Grated Parmesan cheese to taste
• Salt and pepper to taste
• Extra virgin olive oil
• Vegetable broth or water as needed

Preparation

1. Start by cutting the guanciale into strips or cubes. In a large pan, brown the guanciale until it becomes crispy. Once ready, set it aside on a plate with paper towels.
2. In the same pan, gently fry the finely chopped onion and garlic in a little oil. When the onion becomes translucent, add the peas and cook for about 5-10 minutes.
3. Add some vegetable broth or water to the peas and cook until they are tender. Remove the garlic.
4. With an immersion blender or a regular blender, create a smooth cream by blending the peas with the cooking cream and a bit of vegetable broth or water until you reach the desired consistency. If necessary, adjust with salt and pepper.
5. Cook the pasta in plenty of salted water following the package instructions for an al dente texture.
6. Drain the pasta and combine it in the pan with the pea cream, mixing well over medium heat.
7. Add the crispy guanciale and stir for a few more minutes.
8. Serve the pasta sprinkled with plenty of grated Parmesan cheese.

Curiosity

Guanciale is a type of cured meat made from the pig’s cheek, typical of central Italy, especially Lazio. It is widely used in Roman cuisine, and its crispy texture and intense flavor make it a perfect addition to many dishes. If you wish to make a lighter version, you can substitute the guanciale with pancetta or even with cooked ham for a more delicate version of the dish.

Remember that the doses and ingredients can be adapted according to personal tastes or dietary needs. Enjoy your meal!