Creamy Zelli Spaghetti with Peas & Guanciale
November 06 2022 – Sarah Horne
A fast and delicious recipe for any night of the week!
Creamy Zelli Spaghetti with Peas and Guanciale
This delicious pasta dish has it all: the savoriness of Guanciale, the fresh sweetness of peas, and of course real parmigiano reggiano! And best of all… it’s FAST! You’ll have this meal on the table in 30 minutes. You can’t beat that!
4 nests Zelli Spaghetti (fresh or dried)
5 oz. Guanciale, diced
3 cloves garlic, minced
1 pinch each fresh thyme & oregano, minced (if you can’t get fresh, dried Italian seasoning is fine)
1 c. heavy cream
1 c. frozen peas
2/3 c. freshly grated parmigiano reggiano
Fresh cracked black pepper
Bring a large pot of salted water to a boil and cook spaghetti to Al dente, per package instructions.
Meanwhile, add Guanciale to a pan over medium high heat and fry until brown and crispy. You do NOT need oil. The Guanciale will render out its own fats. Once done, remove any excess fat with a spoon, leaving only about a tablespoon of fat in the pan.
Add your garlic and freshly minced herbs and cook for about 30 seconds, until fragrant.
Add your peas and then your cream, lower the heat and simmer for about 5 minutes as you wait for you pasta to finish boiling.
Drain your pasta, then transfer to your sauce.
Add your parmigiano with your pasta and toss to combine.
Allow pasta to finish cooking in your sauce for a few minutes. Taste for seasoning. You will likely not need to add much salt if any, as the Guanciale and parmigiano contain a lot of salt on their own.
Plate the pasta and top with fresh cracked pepper and more grated parmigiano. Serve immediately!