Pasta with Pea Cream and Guanciale
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Calamarata pasta | 320g |
| Guanciale (Italian cured pork cheek) | 200g |
| Fresh peas | 300g |
| Leeks | 130g |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions
To make the delicious Pasta with Pea Cream and Guanciale, start by preparing the guanciale (cured pork cheek), the star ingredient. Begin by cutting the guanciale into slices and then into thin strips.
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Crisp the Guanciale: Place the strips of guanciale into a hot pan and cook for about 5 minutes over medium heat, stirring occasionally until it becomes crispy and golden brown. Once the guanciale is perfectly crisp, remove it from the pan and place it on a plate lined with paper towels to absorb the excess fat. Set aside, but keep a few pieces for garnishing later.
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Prepare the Leeks and Peas: While the guanciale is cooking, remove the outer layers of the leek and slice it into thin rounds. Next, take the fresh peas and blanch them by transferring them to a bowl of ice-cold water immediately after boiling for just a few minutes to preserve their vibrant green color and sweetness. Retain the water used for boiling the peas as it will be used to cook the pasta later.
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Make the Pea Cream: In the same pan that you cooked the guanciale, add a touch of extra virgin olive oil, and sauté the sliced leek until softened. Then, add the blanched peas, a ladle of the reserved pasta cooking water, and a drizzle of olive oil. Blend everything together to create a smooth, creamy sauce. Let this mixture rest on low heat while you move on to the next step.
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Cook the Pasta: Bring the water back to a boil and add the pasta to the pot. Add a pinch of salt and some freshly ground black pepper to the water. Cook the calamarata pasta until it is al dente. Once done, drain the pasta, saving a small amount of the cooking water to adjust the sauce consistency if needed.
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Combine Everything: Add the cooked pasta to the pan with the pea cream. Toss the pasta thoroughly to coat it in the creamy sauce. Stir in the crispy guanciale, but leave some aside for the final garnish.
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Serve: Plate the pasta and garnish with the crispy guanciale you set aside earlier. Serve immediately for a fresh, flavorful dish that combines the richness of the guanciale with the sweetness of the pea cream.
Enjoy your hearty and delicious Pasta with Pea Cream and Guanciale—a comforting and elegant dish perfect for any occasion!
