400g Fresh Spaghetti
Dash of extra virgin olive oil
120g Guanciale sliced thinly
1 Handful of baby peas
1 clove of garlic thinly sliced
Chilli flakes to taste
Garnish of Italian parsley
- Bring a large pot of water to the boil and when boiling add the salt then the pasta and cook until al dente.
- In a cold pan lay the Guanciale slices and bring to a medium heat and render with the olive oil. As the Guanciale begins to sizzle add the sliced garlic and allow to brown lightly.
- When the Guanciale is crisp and the garlic is toasted, add the peas and chilli flakes.
- Add the cooked pasta to the pan and toss with a wooden spoon to coat the pasta. Top with some olive oil and fresh Italian parsley.