Garden Pail Fettucine With Peas And Pig – a delicious recipe with green peas, butter, shallot, onion, heavy cream, Pecorino cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Add the butter to a hot pan large enough to contain the pasta and the finished sauce. When the butter melts add the guanciale (or prosciutto).
2
Bring a large pot of water to a boil, add kosher or sea salt.
3
Once the guanciale begins to resemble bacon spoon off excess fat and add the chopped shallot, just to color. Add the cream and stir with a wooden spoon.
4
Begin cooking the pasta in salted boiling water.
5
Add the peas to the cream and pig and season with salt and pepper. Keep your sauce simmering but not boiling.
6
When the fettucine is cooked to almost al dente transfer it directly to the simmering sauce to finish.
7
Grate a generous amount of pecorino over the pasta. Taste sauce for seasoning and serve.
135
kcal
Calories
8
g
Fat
11
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup shelled green peas, 1/4 cup diced guanciale (or prosciutto), 1 tablespoon butter, 1 shallot, chopped, and more.
Yes, Garden Pail Fettucine With Peas And Pig falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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