Pasta with pea cream and guanciale

Name: Pasta with pea cream and guanciale
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Calamarata pasta 11.3 oz; Jowls 0.44 lb; Peas 1 ¼ cup; Leeks 4.6 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

737

Calories per serving

Lactose Free

Energy Kcal 737
Carbohydrates g 77.7
of which sugars g 7.7
Protein g 18.8
Fats g 39
of which saturated fat g 12.54
Fiber g 7
Cholesterol mg 50
Sodium mg 356

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Pasta with pea cream and guanciale really nails what Central Italy's all about: simple food with amazing flavor and just a couple of smart twists. The creamy pea sauce is the heart of this recipe—giving every bite a smooth and moist feel. And you know what? That crispy guanciale? It's a savory kick that's hard to resist.

Guanciale, for those not in the know, is this classic cured pork cheek from the region. It has such a rich aroma and deeper taste, making this guanciale pasta recipe way different from your usual bacon dish. Using calamarata pasta—those thick, ring-shaped noodles—lets the pea cream sauce for pasta cling to each piece, creating a really good mix of creamy and crunchy textures.

Folks in Central Italy love this combo. It feels familiar, yet offers a twist perfect for family dinners or easy weekend meals. Pretty much. No matter how you shake it, this creamy pea pasta keeps things interesting. Italian kitchens often swap calamarata for gnocchetti or fusilli, or even toss the pea and guanciale pairing into a risotto.

Thing is, the dish is adaptable. Fresh or dried pasta? Doesn't matter. Short or long? Whatever you've got works wonderfully. That's one reason why people love making this at home. The tender peas blend into a silky sauce—almost sweet against the salty, crispy guanciale pieces topping the plate.

It's the kind of meal that brings everyone to the table, keeps the conversation going, because every bite offers something new. For real. From pasta nights to more laid-back gatherings, Italian pasta with guanciale like this feels special and totally doable. For anyone into traditional Italian pasta dishes or just exploring new combos, pasta with peas and guanciale is the real deal—simple, golden food with a bit of flair. It is a dish that shows the best of Italian cooking, where every element plays its part in creating something memorable and really, really good.

How to prepare Pasta with pea cream and guanciale

To prepare the pasta with pea cream and guanciale, start with the latter. First, cut it into slices 1, then cut these into thin strips 2. Then add the guanciale to a hot pan 3,

and let it cook for 5 minutes over medium heat, stirring occasionally 4. In the meantime, remove the outer part of the leek and cut it into rings 5. When the guanciale is golden brown, drain it 6.

Transfer it to a plate lined with paper towels 7 and set it aside. In the same pan, add the sliced leek 8 and cook over medium heat for about 5 minutes until wilted and golden. Place a pot of salted water on the stove, which will be used for cooking the pasta. As soon as it starts to boil, add the peas 9 and let them cook for a couple of minutes.

Using a slotted spoon, remove the peas and immerse them in a bowl of very cold water 10. Keep the pot with the water aside; it will be used for cooking the pasta. Drain the peas again 11; set aside 1/3 and pour the others into a tall container 12.

Add the sautéed leek 13, a ladle of cooking water 14, and blend with an immersion blender 15 until you get a cream.

Add a drizzle of extra virgin olive oil to the cream 16, mix and set aside. Bring the water back to a boil and add the pasta 17. Meanwhile, pour the pea and leek cream into the pan, add a ladle of cooking water 18,

season with salt and add some black pepper 19. When the pasta is al dente, drain it and add it to the pan 20. Add the crispy guanciale, keeping some aside for decoration 21.

Add the remaining peas 22 and sauté the pasta for a couple of minutes over medium heat 23. Plate it and decorate with the crispy guanciale 34, then serve immediately!