Pasta alla Gricia with Silvered Sugar Snap Peas
"Pasta alla gricia is a very simple Roman pasta dish consisting of guanciale (cured pork jowl) and pecorino. As I do with many traditional Italian dishes, I use the classic as a springboard for improvisation," says chef Joshua McFadden of Ava Gene's in Portland. "Here I add very thinly sliced snap peas, which creates an amazing texture as well as adds a fresh green note to the otherwise quite rich pasta. And I use my Cacio e Pepe Butter as a perfect shortcut, once again demonstrating that a well-stocked larder means delicious food in minutes."