Conchiglie With Guanciale And Peas
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
39
Sourness
45
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 tbsps
Olive Oil3 cloves
Garlic (peeled and thickly sliced)1 cup
Freshly Grated Parmesan2 tbsps
Extra-Virgin Olive OilDirections:
1
In a large skillet over medium-high heat, heat the olive oil
2
Then add the guanciale and cook until rendered, about 5 minutes
3
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
4
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
5
Bring a large pot of salted water to a boil, add the pasta and cook about 6 minutes
6
Add the peas after the 6 minutes and cook until the peas are bright green, about more 2 minutes
7
Remove the peas and pasta to the guanciale sauce and saute for another minute or two
8
Then add the Parmesan and toss for 1 minute
9
Drizzle with the extra-virgin olive oil and some pepper
10
Serve with a bottle of robust red wine
11
Cook's Note: Taste before adding salt since the guanciale and Parmesan will also add salt