Garden Pail Fettucine With Peas And Pig

• 1 cup shelled green peas
• 1/4 cup diced guanciale (or prosciutto)
• 1 tablespoon butter
• 1 shallot, chopped
• 1 spring onion thinly sliced
• 1/4 cup heavy cream
• Pecorino cheese
• A big handful of fettucine
• sea salt and black pepper

1. Add the butter to a hot pan large enough to contain the pasta and the finished sauce. When the butter melts add the guanciale (or prosciutto).
2. Bring a large pot of water to a boil, add kosher or sea salt.
3. Once the guanciale begins to resemble bacon spoon off excess fat and add the chopped shallot, just to color. Add the cream and stir with a wooden spoon.
4. Begin cooking the pasta in salted boiling water.
5. Add the peas to the cream and pig and season with salt and pepper. Keep your sauce simmering but not boiling.
6. When the fettucine is cooked to almost al dente transfer it directly to the simmering sauce to finish.
7. Grate a generous amount of pecorino over the pasta. Taste sauce for seasoning and serve.

green peas, butter, shallot, onion, heavy cream, pecorino cheese, handful of fettucine, salt

Taken from food52.com/recipes/11772-garden-pail-fettucine-with-peas-and-pig (may not work)