Spring Onions with Peas and Guanciale

Recipe from the Tasting Table Test Kitchen
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To learn more, read "What to Eat Now: Spring Onions" in our National edition. See the other recipe in our story: Young Leeks with Mustard-Tarragon Vinaigrette.

Spring Onions with Peas and Guanciale

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


6 medium spring onions, greens trimmed off and discarded

½ pound of fingerling potatoes, cut into ½-inch rounds 

2 ounces thinly sliced guanciale or pancetta

1 tablespoon extra-virgin olive oil

¼ cup water

1 cup shelled fresh English peas

½ pound ramps, trimmed, greens and bulbs separated

2 sprigs thyme

Salt, to taste

½ teaspoon lemon zest



1. Set the oven to broil and set an oven rack 4 inches below the broiler. Arrange the onions in a single layer on a parchment paper-lined baking sheet and broil until the outer layers have slightly charred, about 4 minutes. Let the onions cool, then slice the onions in half vertically, peeling off and discarding the outside layer of each onion. Separate the remaining onion layers, transfer to a small bowl and set aside.

2. Bring a 2-quart pot of salted water to a boil over high heat. Add the potatoes and cook until just tender, about 5 minutes. Drain and reserve.

3. In a large skillet over medium heat, add the guanciale and sauté until crisp, about 4 minutes. Add the olive oil, onion layers, potatoes, ¼ cup water, peas, ramps, thyme and salt and cook, stirring occasionally, until the peas have softened and the ramp tops have wilted, about 7 minutes. Discard the thyme and stir in the lemon zest. Serve immediately.

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