Recipes   /   Conchiglie con Guanciale e Piselli – Pasta Shells with Guanciale and Peas

Conchiglie con Guanciale e Piselli – Pasta Shells with Guanciale and Peas

Jun 12, 2009 by Gabriele Corcos


Tonight was fun, an improvised dinner that made everybody happy and satisfied. We did not use fresh beans from the Farmers’ Market but some generic frozen organic Petit Peas, the Pecorino Cheese did not come from a remote corner of Lazio or Sardinia, but from my local supermarket, and instead of using Guanciale, we settled for some anonymous salted pork cheek.

Serves: 46/ Prep time: 15 minutes  / Cook time: 20 minutes

  • 1 pound conchiglie pasta, (or rigatoni pasta)
  • 4 ounces guanciale (cured pig jowl), sliced into thin strips
  • 3 cloves garlic, peeled and thickly sliced
  • 1 pound fresh or frozen shelled peas (about 2 1/2 pounds English peas unshelled)
  • 1/2 cup freshly grated Pecorino cheese
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • Kosher salt and freshly ground black pepper

1In a 8-to 12- quart pot, bring 6 quarts of salted water to a rolling boil.

2Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Then add the guanciale and cook until rendered, about 5 minutes.

3Lower the heat to medium and add the garlic. Cook for 6 minutes more, making sure that the meat does not get too crunchy and the garlic doesn’t burn (if you see that the guanciale is browning too fast, remove it from the pan, finish the garlic and then add it again to the sauce).

4Add the pasta to the boiling pot of water and use a wooden fork to stir the pasta so it won’t stick together. Cook about 6 minutes.

5Add the peas after the 6 minutes and cook until the peas are bright green, about 2 more minutes. Drain the peas and pasta and add to the guanciale sauce. Saute for another minute or two.

6Add the Pecorino and toss for 1 minute. Drizzle with the extra-virgin olive oil and some pepper before serving.



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