Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

Cook's Note

Taste before adding salt since the guanciale and Parmesan will also add salt.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Conchiglie with Guanciale and Peas

Recipe courtesy of Debi Mazar|Gabriele Corcos

Conchiglie With Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Conchiglie al Forno with Mushrooms and Radicchio

Recipe courtesy of Johanne Killeen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.