A fresh, tasty and filling pasta dish from Jamie Oliver's collection. The addition of peas and a sprinkle of mint compliments that salty richness of the Guanciale, or Capreolus Smoked Pancetta that we have used.
At the 2020 Great Taste Awards, our Smoked Pancetta won the Golden Fork from the South West and 3 Stars. A great English Charcuterie product!
Guanciale or Smoked Pancetta Tortiglioni
Category
Lunch/Dinner
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Author:
Capreolus Fine Foods
Ingredients
100g of Capreolus Guanciale,
or 100g Capreolus Smoked Pancetta
150g dried tortiglioni, or rigatoni
2 shallots
½ a lemon
½ a bunch of fresh mint, (15g)
30g pecorino (or parmesan) cheese, plus extra to serve
extra virgin olive oil
pea shoots, to serve (optional)
Directions
Pod the peas and place just the pods in a pan of boiling salted water for 5 minutes to impart their flavour
Finely dice the Guanciale or Smoked Pancetta, place in a large cold non-stick frying pan and put on a medium heat to render the fat, tossing regularly
Meanwhile, scoop out and discard the pea pods, then cook the pasta in the boiling salted water according to the packet instructions
Peel and rustically chop the shallots, then add to the Guanciale or Smoked Pancetta pan for 5 minutes, or until lightly golden. Add the peas and a good splash of water, then finely grate in the lemon zest. Cover and cook gently for 5 minutes, tossing occasionally
Rip the top leafy half off the mint and finely chop it
Finely grate the pecorino
Drain the pasta, reserving a mugful of starchy cooking water
Pour the pasta into the frying pan, then remove from the heat and toss well so the pasta absorbs maximum flavour
Stir in the mint and pecorino, jiggling the pan to create creaminess. Loosen with a little cooking water, if needed, season to perfection
Serve with an extra grating of pecorino, a kiss of extra virgin olive oil, a squeeze of lemon, and a few pea shoots, if you like.