Pasta e piselli

Method

1. 1 Fry the diced guanciale for 5 minutes until the fat renders out, then set aside the crispy pieces to sprinkle on top later.
2. 2 Sauté the onions in the oil for 6 minutes until they are translucent and sweet.
3. 3 Add peas with chopped tomatoes and 250 ml of hot water, cook for 10 minutes until the peas are tender.
4. 4 Mash one-third of the beans with a wooden spoon until the sauce thickens, then add the pasta and cook for another 9 minutes.
5. 5 Turn off the heat, mix the parmigiano pasta with the crispy guanciale and parsley, and let it sit for 3 minutes to absorb the liquid.

With an appliance

• Microwave 32 min

  Replace step 3: add peas, tomatoes, and 250 ml of hot water to a deep bowl with a steam vent, microwave at 900 W for 7 minutes, then mash one-third of the peas; keep step 4 and cook the pasta with the lid open for 9 minutes.