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Michael White's Pea Pansotti

Michael White's Pea Pansotti

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If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.


Pea Pansotti

  • 1 tablespoon unsalted butter
  • ½ small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tablespoons dry white wine
  • ½ cup shelled fresh peas (from about ½ pound pods) or frozen peas, thawed
  • ¼ cup finely chopped fresh basil
  • Freshly ground black pepper


  • 12 ounces guanciale (salt-cured pork jowl), thinly sliced, cut into 1-inch pieces
  • 1½ cups cups shelled fresh peas (from about 1½ pounds pods) or frozen peas, thawed
  • Freshly ground black pepper
  • ¾ cup finely grated Parmesan or Pecorino
  • Scallions, thinly sliced (for serving)

Recipe Preparation

Pea Pansotti

  • Melt butter in a small skillet over medium heat. Once butter is foaming, add onion and garlic and cook, stirring occasionally, until translucent, about 8 minutes. Add wine and cook, stirring occasionally, until liquid is almost completely evaporated, about 2 minutes. Let cool slightly, then transfer to a food processor.

  • Cook peas in a small pot of boiling salted water until bright green, about 30 seconds. Drain and transfer to a bowl of ice water to cool. Drain and pat dry. Add peas to food processor and process until smooth. Transfer mixture to a medium bowl and, using a fork, whisk in egg yolk, ricotta, Parmesan, and basil; season with salt and pepper. Transfer to a pastry bag fitted with a medium round tip or a heavy-duty resealable plastic bag (snip a corner open just before piping).

  • Lay out pasta on work surface and cut into 2" squares; you should have 60. Pipe about 1-teaspoonful of filling (about the size of a dime) onto each square, then fold over each square to make a triangle, pressing edges firmly to seal (work from around filling outward to press out air). Pinch corners of the long side of each triangle together to form a shape that will look something like a Pope’s hat. Transfer to parchment-lined rimmed baking sheets and cover with damp paper towels.

Carbonara and Assembly

  • Heat oil in a medium skillet over medium-low. Cook guanciale, stirring occasionally, until fat is translucent, about 5 minutes.

  • Meanwhile, cook pansotti in a large pot of boiling salted water, stirring occasionally, until al dente, about 3 minutes. Drain.

  • Cook peas in a medium saucepan of boiling salted water until bright green, about 30 seconds. Drain and pat dry.

  • Whisk egg yolks and cream in a medium bowl; season with pepper. Remove skillet with guanciale from heat and, stirring constantly to prevent egg from scrambling, add egg yolk mixture. Immediately add pasta, peas, and Parmesan and toss to combine and coat pasta with sauce. Serve pasta topped with scallions.

Photos by Condé Nast EntertainmentReviews Section

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