Orecchiette with Peas and Smoked Pork Jowl
This orecchiette with peas and smoked pork jowl combines crispy rendered guanciale, tender pasta, and sweet peas in a simple, satisfying Italian-American dish that comes together in under 30 minutes.
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This orecchiette with peas and smoked pork jowl combines crispy rendered guanciale, tender pasta, and sweet peas in a simple, satisfying Italian-American dish that comes together in under 30 minutes.
Delivery in as fast as one hour.*
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Dice the smoked pork jowl into small, even-sized cubes.
In a separate large pot, bring salted water to a boil and cook the orecchiette pasta according to package directions.
While the pasta cooks, heat olive oil in another large pot or Dutch oven over medium-high heat.
Add the diced pork jowl to the hot oil and cook, stirring occasionally, until the fat has rendered and the pieces are golden brown and crispy.
Using a slotted spoon, remove the crispy pork jowl from the pot and set aside, leaving the rendered fat in the pot.
Add the sliced garlic to the rendered fat and sauté for 1-2 minutes until fragrant.
Add a splash of chicken broth or pasta water to deglaze the pot, scraping up any browned bits from the bottom.
Stir in the frozen peas and cook for a few minutes until heated through.
Return the crispy pork jowl to the pot and stir to combine.
Add a few ladles of chicken broth or reserved pasta water to create a light sauce.
Drain the cooked pasta and add it directly to the pot with the sauce.
Stir everything together to coat the pasta evenly.
Add the grated Parmesan cheese and stir continuously until the sauce becomes creamy and emulsified. Add more broth or pasta water if needed to reach your desired consistency.
Season with freshly ground black pepper and salt to taste. Stir one last time to combine.
Serve immediately, with extra Parmesan cheese on top if desired.
Store leftovers in an airtight container up to 3 days; reheat gently over medium-low heat with a splash of pasta water or broth to loosen the sauce.
Yes, bacon works as a substitute, though it will lack the depth of guanciale. Use about 12 oz and render it the same way until crispy.
Frozen peas are ideal here—they're picked at peak ripeness and thaw gently in the pasta water. Fresh peas require longer cooking and may become mushy.
Best served fresh, but leftovers can be refrigerated up to 3 days. Reheat gently with a splash of pasta water to restore creaminess. Do not freeze.
Small pasta shapes with wells or ridges work well—try ditalini, farfalle, or penne. Avoid thin pasta, which won't hold the rendered pork fat and broth.
Render it over medium heat for 8–10 minutes until the edges are dark golden and the fat is translucent. The meat should be brittle, not chewy.
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