Conchiglie with Guanciale and Peas

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons olive oil
  • 4 ounces guanciale (cured pig jowl), sliced into thin strips
  • 3 cloves garlic, peeled and thickly sliced
  • Kosher salt
  • 1 pound conchiglie pasta
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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.

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  • on July 04, 2014

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    YUM! Hey, 'Debi Deb' :-), give Gabriele a break, we all know what "render" mean. Honestly, I cannot think of another word he could have used. Love your recipes!!!

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  • on April 05, 2014

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    Delicious, easy, and quick! Couldn't find the pig cheek so I used pancetta instead. Another wonderful recipe from Gabrielle and Deb.

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  • on April 28, 2013

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    Easy & tasty - the peas give the dish a great color.

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