Guanciale and Pea Pasta Recipe: A Bright Italian Spring Dish

Farfalle with guanciale, peas and alllll the lemon. A bright and light but still lush pasta dish that comes together in just about as long as it takes to boil your pasta.

By Rita K. Mashkova

June 25, 2024

TOTAL TIME

30 Minutes

When the weather turns warm, I tend to favor light, fresh, and quick pastas over ones that are creamy, hearty, and time-consuming. And while nothing can top a fresh tomato sauce, this lemony guanciale and peas recipe definitely deserves a spot on your summer dinner rotation. While I usually see this combination made with pancetta, I prefer guanciale because it’s more tender and fatty, giving the pasta a lush quality that’s simply irresistible. After rendering off the guanciale and using the fat to cook shallots and fresh peas, we hit it with lots of lemon juice and zest to add acidity and brightness that takes the dish to the next level. Finish with lots of parmesan and pretend you’re in Italy, wherever you are. Light and bright, this pasta sits naturally alongside focaccia Barese as a starter, or beside gnocchetti with pesto when you want to keep the evening herb-forward. For something richer from the same family, Nonna's tagliatelle al ragù and pasta puttanesca offer bold contrast. And if you're going all out, lobster ravioli is the way to open the meal. A glass of Gratsi White — crisp and citrus-forward — is the natural pour.

Ingredients

2-3 servings

8

oz farfalle or other short pasta
4

oz guanciale, cut into cubes
1

small shallot, diced (about 3 tbsp total)
2/3

cups fresh peas
4

tbsp lemon juice (from about 2 lemons, depending on how juicy they are)
1/2

cup grated parmigiano, plus more for serving
zest of 1 lemon

A pan filled with cooked farfalle (bow-tie) pasta mixed with green peas and small pieces of browned bacon or pancetta. Steam is visible, indicating the dish is hot and freshly made.

Two bowls of farfalle pasta with peas and pieces of sausage sit on a table near glasses of rosé wine. A skillet with more pasta and a wooden spoon is in the background, along with a yellow-checked napkin.

Preparation

Step 1: Cook The Pasta

Bring a medium pot of very salted water to a boil and add your pasta. Cook according to package directions until al dente.

Step 2: Render The Guanciale

Meanwhile, heat a medium-sized skillet over high heat. Add your guanciale and cook for 3-5 minutes, until the fat has rendered and the guanciale is crisp. Remove from the pan using a slotted spoon, leaving the rendered fat in the pan.

Step 3: Soften The Shallots

Reduce heat to medium and add your shallots. Cook, stirring frequently to prevent burning, for 2-3 minutes, until shallots are golden.

Step 4: Add The Peas

Add your peas and cook for 2 minutes.

Step 5: Combine With Lemon And Parmigiano

Add your lemon juice, zest, cooked pasta, and grated parmigiano, along with cooked guanciale and a ladleful or two of pasta water.

Step 6: Adjust And Finish

Stir to combine. You want a glossy sauce that coats the pasta, so you might need to add more pasta water to achieve this. Serve with more parmigiano on top, and enjoy, enjoy, enjoy.