Garden Pail Fettucine With Peas And Pig

1. 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. 2

   Bring a large pot of water to a boil, add kosher or sea salt.

3. 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. 4

   Begin cooking the pasta in salted boiling water.

5. 5

   Add the peas to the cream and pig and season with salt and pepper. Keep your sauce simmering but not boiling.

6. 6

   When the fettucine is cooked to almost al dente transfer it directly to the simmering sauce to finish.

7. 7

   Grate a generous amount of pecorino over the pasta. Taste sauce for seasoning and serve.

* Per serving · 4 servings · Values may vary.