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Ingredients
- 1 pound cipolline onions or pearl onions
- 1/2 pound 1/8-to 1/4-inch-thick guanciale or pancetta slices, diced
- 2 pounds shelled fresh peas, blanched 5 minutes, or frozen peas, thawed
Method
- Blanch onions in large saucepan of boiling salted water 5 minutes. Drain, cool, and peel onions.
- Saute onions and guanciale in large skillet over medium heat until fat is rendered, guanciale is golden, and onions are brown in spots, about 10 minutes. Add peas; heat through. Season with salt and pepper. Transfer to bowl.
