Peas with Bacon

Piselli col Guanciale

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Guanciale is the cheek or jowl of the pig which, in the opinion of most Italians, makes the best possible bacon. Next best is pancetta, Italian bacon made from belly pork If you cannot get either of these, you can use very good-quality, unsmoked, preservative-free back bacon, as fat as possible. In this delicious dish, proving once again how much the Lazio cuisine favours vegetables, peas are carefully stewed with guanciale until full of flavour. Fresh peas are, of course, best, but you can