2 tablespoons olive oil
4 ounces guanciale (cured pig jowl), sliced into thin strips
3 cloves garlic, peeled and thickly sliced
1 pound conchiglie pasta
1 pound fresh shelled peas (about 2 1/2 pounds English peas unshelled)
1/2 cup freshly grated Parmesan
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Taste before adding salt since the guanciale and Parmesan will also add salt.
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