Cured Meat

Spaghetti with Guanciale and Peas

Serves 4


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


  1. Bring a large pot of water to the boil and when boiling add the salt then the pasta and cook until al dente.
  2. 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.
  3. When the Guanciale is crisp and the garlic is toasted, add the peas and chilli flakes.
  4. 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.