PEAS WITH ONIONS AND GUANCIALE

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Peas with Onions and Guanciale image

Provided by Alex Palermo

Yield Makes 8 servings

Number Of Ingredients 3

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

Steps:

  • Blanch onions in large saucepan of boiling salted water 5 minutes. Drain, cool, and peel onions.
  • 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.

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