Prep Time: 5mins                       Cooking Time: Approx. 15mins                             Serves: 4

This sauce is great for many reasons: it's quick, delicious, only involves 3 ingredients and all 3 are British. Doesn't get any better than that! The key ingredients for this recipe are the Guanciale and Pecorino, the guanciale helps provide an excellent salty goodness that compliments the natural sweetness of the peas. The pecorino binds all these wonderful ingredients together into a synergy of flavours that are rich, creamy, salty and will leave you hungry for more!

Although typically associated with Italy, we managed to find an amazing British Guanciale through the Saltpig Curing Company. We highly recommend Ben's award winning artisan goods to really make this dish burst with guanciale goodness. Worry not, any guanciale will still go brilliantly with this recipe, we thought we'd shout out this one in particular. 

Ingredients

• 250g Pastificio Carleschi Spelt and Fava bean Sedani Rigati (Or any past of your choice)
• 100g Guanciale (We recommend Saltpig Curing Co pork cheek (guanciale))
• 75g Grated Pecorino (We recommend White lake English Pecorino)
• 250g Fresh/Frozen Garden Peas
• A pinch of Black/green ground peppercorns grinded
• A pinch of Salt

Method

• Start by grating the Pecorino cheese and set aside.
• Put about 2.5l of water to the boil.
• Cut the Guanciale into thin strips, add it to a non stick frying pan on medium heat.
• When the guanciale has become translucent and started to fry in its own fat, add the peas, toss and stir.
• Add a pinch of salt and grinded peppercorn. Toss or stir and as soon as the peas are cooked, remove from the heat.
• Add salt and then pasta to the boiling water. Follow pasta cooking instructions on packaging
• Take a small (or espresso) cup of boiling water out of the pot and add it to pan. 
• Take another espresso cup of boiling water out of the pot just before you drain the pasta and keep it aside.
• Drain the pasta when cooked (8 minutes).
• Add the pasta to the pan and toss or stir vigorously. Keep tossing while you add the grated pecorino. Adjust with more water until it's creamy and delicious.

Buon Apetito!