Recipe courtesy of Debi Mazar and Gabriele Corcos

Conchiglie with Guanciale and Peas

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.

31m Easy 98%
CLASS
Richmond Flores

Pork Belly Adobo

4m Easy 100%
CLASS
Damaris Phillips

Mac and Cheese and Peas

12m Easy 98%
CLASS
33m Easy 100%
CLASS

Michael Symon

Braised Pork Shank

30m Easy 100%
CLASS
21m Easy 97%
CLASS
Giada De Laurentiis

Pork Chops alla Fiorentina

8m Easy 99%
CLASS