Ingredient tip:
Guanciale (salt-cured pork jowl and cheek) is available at Italian markets and from salumeriabiellese.com.
Recipe information
Yield
Makes 8 servings
Ingredients
1 pound cipolline onions or pearl onions
1/2 pound 1/8-to 1/4-inch-thick guanciale or pancetta slices, diced
2 pounds shelled fresh peas, blanched 5 minutes, or frozen peas, thawed
Preparation
Step 1
Blanch onions in large saucepan of boiling salted water 5 minutes. Drain, cool, and peel onions.
Step 2
Sauté onions and guanciale in large skillet over medium heat until fat is rendered, guanciale is golden, and onions are brown in spots, about 10 minutes. Add peas; heat through. Season with salt and pepper. Transfer to bowl.
