Name: Michael White's Pea Pansotti
Yield: 6 Servings
Ingredients: 1 tablespoon unsalted butter; ½ small onion, finely chopped; 1 garlic clove, finely chopped; 2 tablespoons dry white wine; ½ cup shelled fresh peas (from about ½ pound pods) or frozen peas, thawed; Kosher salt; 1 large egg yolk; 1 cup fresh ricotta; ¼ cup grated Parmesan; ¼ cup finely chopped fresh basil; Freshly ground black pepper; Basic Pasta Dough; 3 tablespoons olive oil; 12 ounces guanciale (salt-cured pork jowl), thinly sliced, cut into 1-inch pieces; Kosher salt; 1½ cups cups shelled fresh peas (from about 1½ pounds pods) or frozen peas, thawed; 6 large egg yolks; 1 cup heavy cream; Freshly ground black pepper; ¾ cup finely grated Parmesan or Pecorino; Scallions, thinly sliced (for serving)

Image may contain Human Person Food Culinary and Pasta

Condé Nast Entertainment

If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.

Recipe notes