Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Shells w/Peas & Guanciale


2 tablespoons olive oil
4 ounces guanciale (cured pig jowl), sliced into thin strips
3 cloves garlic, peeled and thickly sliced
Kosher salt
1 pound conchiglie pasta
1 pound fresh shelled peas (about 2 1/2 pounds English peas unshelled)
1/2 cup freshly grated Parmesan
2 tablespoons extra-virgin olive oil
Freshly ground black pepper



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook