Chef Ignacio Mattos Of Il Buco

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1/4 pound ramps (available now)

1 pound of fresh English peas in shell, shelled

1.5 pounds lardo or pancetta (available from Flying Pigs Farm or from Whole Foods)

1/2 bunch mint, picked and chopped

2-3 Tbs butter

2-3 Tbs extra virgin olive oil

Pinch chili pepper (Ignacio used powdered Guajillo but red pepper flakes can be used)

2 cloves garlic

Cracked black pepper

3/4 lb spaghetti

Parmesan or Pecorino Romano, freshly grated