RECIPE: David Lovett’s pasta with guanciale, pecorino & peas

 In Recipes

Pasta alla gricia is the often-forgotten brother of carbonara and cacio e pepe. Not as rich as the others, but just as delicious. The addition of peas is up to you – I have them in abundance in my garden of late, so it made sense. Fresh broad beans also work well, but without either, it’s still bloody delicious!

Ingredients:
Olive oil
400gm bucatini or rigatoni
250gm guanciale, skin removed, sliced 5mm longways then into 1cm batons
200gm fresh peas, podded (or frozen if not in season)
3 teaspoons black pepper
pecorino Romano


1. Bring a pot of salted water to a boil.
2. In a large saucepan, heat a small splash of olive oil and the guanciale over a medium heat. Leave to slowly render and become crispy: around 7-8 minutes.
3. Add the pasta to the water and cook until al dente.
4. About 4 minutes before the pasta is cooked, add the peas.
5. When the guanciale has crisped up, remove with a slotted spoon and onto a plate lined with kitchen paper, leaving the fat in the pan.
6. Once the pasta and peas are cooked, add them to the warm guanciale fat and season with pepper. Toss to combine.
7. Add the guanciale back to the pan and toss once more.
8. Divide between 4 plates and top with grated pecorino