Creamy Pea Pasta with Honey-Caramelized Guanciale by @maritoemoglie_incucina

30 min

4 servings

🍝

320 g

Pasta

🫛

300 g

Fresh peas

🍖

150 g

Guanciale

🍯

15 ml

Honey

🧅

100 g

Onion

🫒

15 ml

Olive oil

🧂

2 g

Salt

🍝

250 ml

Pasta cooking water

  1. Chop
    • onion
    • guanciale

    Finely chop the onion and cut the guanciale into thin strips, removing its rind.

  2. Cook
    • dry pasta
    • salt
    • pasta cooking water

    Bring a large pot of salted water to a boil. Cook the dry pasta until al dente, reserving 250 ml of pasta cooking water before draining.

  3. Heat
    • olive oil
    • onion
    • fresh peas

    Heat the olive oil in a frying pan. Cook the chopped onion and fresh peas with salt over medium heat until tender, about 8 to 10 minutes.

  4. Transfer
    • fresh peas
    • onion
    • pasta cooking water

    Transfer the cooked peas and onion to a blender. Blend with one ladle of pasta cooking water until smooth and creamy.

  5. Place
    • guanciale

    Place the guanciale in a cold frying pan. Cook it over medium heat until the fat renders and the strips become crisp.

  6. Add
    • guanciale
    • honey

    Add the honey to the crisp guanciale. Toss for 1 minute until the guanciale is glossy and caramelized.

  7. Return
    • dry pasta
    • fresh peas
    • onion

    Return the drained pasta to the large pot and add the pea cream. Toss vigorously, adding remaining pasta cooking water gradually until the sauce coats the pasta.

  8. Divide
    • dry pasta
    • guanciale
    • honey

    Divide the creamy pasta among four plates. Top with the honey-caramelized guanciale immediately to preserve its crunch.

Creamy Pea Pasta with Honey-Caramelized Guanciale by @maritoemoglie_incucina

30 min

4 servings

🍝

320 g

Pasta

🫛

300 g

Fresh peas

🍖

150 g

Guanciale

🍯

15 ml

Honey

🧅

100 g

Onion

🫒

15 ml

Olive oil

🧂

2 g

Salt

🍝

250 ml

Pasta cooking water

Preparation Steps

  1. Step 1/8

    Finely chop the onion and cut the guanciale into thin strips, removing its rind.

    🧅onion
    🍖guanciale
    🔪chef's knife
    🪵cutting board

  2. Step 2/8

    Bring a large pot of salted water to a boil. Cook the dry pasta until al dente, reserving 250 ml of pasta cooking water before draining.

    🍝dry pasta
    🧂salt
    🍝pasta cooking water
    🍲large pot
    🥄slotted spoon
    🧺colander

  3. Step 3/8

    Heat the olive oil in a frying pan. Cook the chopped onion and fresh peas with salt over medium heat until tender, about 8 to 10 minutes.

    🫒olive oil
    🧅onion
    🫛fresh peas
    🧂salt
    🍳frying pan
    🥄wooden spoon

  4. Step 4/8

    Transfer the cooked peas and onion to a blender. Blend with one ladle of pasta cooking water until smooth and creamy.

    🫛fresh peas
    🧅onion
    🍝pasta cooking water
    🥄ladle

  5. Step 5/8

    Place the guanciale in a cold frying pan. Cook it over medium heat until the fat renders and the strips become crisp.

    🍖guanciale
    🍳frying pan
    🥄wooden spoon

  6. Step 6/8

    Add the honey to the crisp guanciale. Toss for 1 minute until the guanciale is glossy and caramelized.

    🍖guanciale
    🍯honey
    🍳frying pan
    🥄wooden spoon

  7. Step 7/8

    Return the drained pasta to the large pot and add the pea cream. Toss vigorously, adding remaining pasta cooking water gradually until the sauce coats the pasta.

    🍝dry pasta
    🫛fresh peas
    🧅onion
    🍝pasta cooking water
    🍲large pot
    🥄wooden spoon
    🥄ladle

  8. Step 8/8

    Divide the creamy pasta among four plates. Top with the honey-caramelized guanciale immediately to preserve its crunch.

    🍝dry pasta
    🍖guanciale
    🍯honey
    🥄slotted spoon

Composition

Ingredients

Types

Vegetables, Meat, Sweeteners, Fats and Oils, Seasonings, Water

Ingredients

Pasta, Fresh peas, Guanciale, Honey, Onion, Olive oil, Salt, Pasta cooking water

Notes

Guanciale (rind removed, cut into strips), Honey (to caramelize the guanciale), Onion (finely chopped, amount not given), Olive oil (a drizzle, amount not given), Salt (a pinch, for cooking the onion and peas), Pasta cooking water (a ladle, used to blend the peas and to finish creaming the pasta)

Allergens

to inform

Dietetics

Dietary regimen

to inform

Calories

538 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 70g, Fat: 20g, Fiber: 7g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 430mg, Potassium: 310mg, Iron: 2.4mg

Vitamins

Vitamin C: 18mg, Vitamin K: 22µg, Folate: 78µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, large pot, frying pan, wooden spoon, slotted spoon, colander, ladle

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Crispy, Tender, Al dente

Flavors

Sweet, Savory, Salty, Rich, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Reheat gently with a splash of water,Add reserved crispy guanciale after reheating when possible), freezer : 1 month (Freeze without the guanciale topping when possible,Thaw overnight in the fridge,Texture of the pea sauce may change after freezing)