Pasta with peas, guanciale, and radicchio came about by chance, in the series “open the fridge and cook,” so everything goes into the saucepan, and in a few minutes, lunch is ready! The pasta with peas, guanciale, and radicchio is flavorful, rich, a simple recipe that can become special if you add some béchamel, a good amount of Parmesan, and then gratinate in the oven. My mouth is already watering, and yours?
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5.64 oz pasta
- 4.23 oz frozen peas
- 3.53 oz guanciale
- 5.29 oz red radicchio
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1.06 oz mixed sauté vegetables
Tools
- 1 Cutting Board
- 1 Knife
- 1 Salad Spinner for salad
- 1 Saucepan low-sided
- 1 Pot for pasta
Steps
Clean the radicchio by removing the outer leaves, wash it, pat it dry with paper towels or dry it in the salad spinner, and cut it into thin strips. In a low-sided saucepan, heat the oil and sauté the mixed vegetables with the guanciale, then add the frozen peas and cook for ten minutes. Add the radicchio and let it wilt. Adjust the salt, but be careful because the guanciale is already savory. Boil the pasta, drain it al dente and transfer it to the saucepan with the sauce, let it absorb the flavors for a few minutes, and serve hot.
