Serves 1
Directions
- 1Cook the guanciale in a cold pan over medium heat.
- 2Add one crushed garlic.
- 3Remove the guanciale and garlic once browned.
- 4Add sliced onion and the fennel to the pan.
- 5Add a pinch of salt.
- 6Cover and cook on medium low for 20 minutes.
- 7Add the lemon zest, lemon juice, and frozen peas.
- 8Cook your pasta.
- 9Add black pepper.
- 10Add some pasta water.
- 11Add some chopped basil.
- 12Add the Parmesan off the heat.
- 13Add the guanciale.
- 14Finish the pasta right in the sauce.
- 15Add more pasta water.
- 16Mix.
- 17Plate up.
- 18Drizzle with olive oil.
- 19Add more Parmesan cheese.
- 20Top with the fennel fronds.
Ingredients
- cup peas
- onion
- basil
- lemon
- Parmesan cheese
- pasta
- guanciale
- garlic
- fennel
- pinch salt
- lemon zest
- lemon juice
- black pepper
- basil
- olive oil
Equipment
panknife
Tips
- Tilting the pan to the side helps the guanciale crisp up faster.
- Finishing the pasta in the sauce is key.
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