{"id":17123,"date":"2026-01-02T11:40:08","date_gmt":"2026-01-02T10:40:08","guid":{"rendered":"https:\/\/background.tellingweb.it\/lafusilleria\/?p=17123"},"modified":"2026-01-02T11:48:36","modified_gmt":"2026-01-02T10:48:36","slug":"treccioni-con-crema-di-piselli-e-guanciale","status":"publish","type":"post","link":"https:\/\/www.lafusilleriadigragnano.com\/en\/treccioni-con-crema-di-piselli-e-guanciale\/","title":{"rendered":"Treccioni with Pea Cream and Guanciale"},"content":{"rendered":"
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\"Treccioni
\u00a9 La Fusilleria di Gragnano<\/figcaption><\/figure>\n\n\n\n

Nutritional Information (per serving)<\/strong> - Calories: 540 kcal | Protein: 20 g | Carbohydrates: 65 g | Fat: 22 g<\/em><\/p>\n\n\n\n

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Treccioni with Pea Cream and Guanciale is a first course that perfectly balances sweetness and savoriness. The braided, substantial shape of Treccioni holds the pea cream wonderfully, while the crispy guanciale adds contrast and character. This dish is ideal for anyone looking for a simple yet refined recipe, perfect for everyday meals or a more elegant table.<\/p>\n\n\n\n

A harmonious blend of sweet peas and savory guanciale in a beautifully textured pasta.<\/p>\n\n\n\n

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Ingredients (serves 4)<\/mark><\/strong><\/h3>\n\n\n\n
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  • 320 g Treccioni<\/li>\n\n\n\n
  • 200 g fresh or frozen peas<\/li>\n\n\n\n
  • 120 g cured guanciale<\/li>\n\n\n\n
  • 30 g white onion, finely chopped<\/li>\n\n\n\n
  • 30 ml extra virgin olive oil<\/li>\n\n\n\n
  • Light vegetable broth, as needed<\/li>\n\n\n\n
  • Salt, to taste<\/li>\n\n\n\n
  • Black pepper, to taste<\/li>\n<\/ul>\n\n\n\n
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    How to Prepare Treccioni with Pea Cream and Guanciale?<\/h3>\n\n\n\n
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    1. In a saucepan, saut\u00e9 the finely chopped onion with olive oil over low heat until translucent. Add the peas and cook for about 10 minutes, adding vegetable broth gradually as needed. Once soft, blend until smooth and bright. Season with salt and pepper.\nChef\u2019s tip: A well-blended cream ensures an even and enveloping coating for the pasta.<\/li>\n\n\n\n
    2. Cut the guanciale into small cubes and saut\u00e9 in a non-stick pan without adding fat, until golden and crispy. Transfer to paper towels and set aside.<\/li>\n\n\n\n
    3. Portare ad ebollizione abbondante acqua salata. Cuocere i Treccioni<\/strong> Bring a large pot of salted water to a boil (approx. 1 liter of water and 10 g of salt per 100 g of pasta). Cook the Treccioni until al dente, reserving a little cooking water.<\/li>\n\n\n\n
    4. Toss the Treccioni in the pea cream, adding a tablespoon of pasta water if necessary to adjust the consistency. Plate and top with crispy guanciale and a grind of black pepper.<\/li>\n<\/ol>\n\n\n\n
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      Variations & Tips<\/mark><\/strong><\/strong><\/h4>\n\n\n\n
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      • Freshness boost<\/em><\/strong>: Add a few mint leaves to the pea cream for a more aromatic result.<\/li>\n\n\n\n
      • Cheese topping<\/em><\/strong>: Sprinkle with grated ricotta salata or aged Pecorino.<\/li>\n\n\n\n
      • Frozen peas:<\/em><\/strong> A good-quality alternative to fresh peas, especially out of season.<\/li>\n<\/ul>\n\n\n\n
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        FAQ (Frequently Asked Questions)<\/mark><\/h4>\n\n\n\n
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        • Can I use pancetta instead of guanciale?<\/strong> Yes, but guanciale offers a more authentic flavor and aromatic depth.<\/li>\n\n\n\n
        • Can I prepare the pea cream in advance?<\/strong> Yes, it can be stored in the refrigerator for up to 2 days and gently reheated before tossing with the pasta.<\/li>\n\n\n\n
        • Can I use a different pasta shape? Excellent alternatives include Fusilloni, Paccheri, or Mezze Maniche Rigate.<\/li>\n<\/ul>\n\n\n\n
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          If you loved this recipe, explore more pasta dishes designed to make every meal special.<\/strong><\/strong><\/strong><\/p>\n\n\n\n

          <\/p>","protected":false},"excerpt":{"rendered":"

          Note nutrizionali (per porzione) – Calorie: 540 kcal   |   Proteine: 20 g   |   Carboidrati: 65 g<\/p>","protected":false},"author":1,"featured_media":17126,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[103,109],"class_list":["post-17123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","tag-pasta-di-gragnano","tag-treccioni"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.lafusilleriadigragnano.com\/en\/wp-json\/wp\/v2\/posts\/17123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lafusilleriadigragnano.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lafusilleriadigragnano.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lafusilleriadigragnano.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lafusilleriadigragnano.com\/en\/wp-json\/wp\/v2\/comments?post=17123"}],"version-history":[{"count":2,"href":"https:\/\/www.lafusilleriadigragnano.com\/en\/wp-json\/wp\/v2\/posts\/17123\/revisions"}],"predecessor-version":[{"id":17135,"href":"https:\/\/www.lafusilleriadigragnano.com\/en\/wp-json\/wp\/v2\/posts\/17123\/revisions\/17135"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lafusilleriadigragnano.com\/en\/wp-json\/wp\/v2\/media\/17126"}],"wp:attachment":[{"href":"https:\/\/www.lafusilleriadigragnano.com\/en\/wp-json\/wp\/v2\/media?parent=17123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lafusilleriadigragnano.com\/en\/wp-json\/wp\/v2\/categories?post=17123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lafusilleriadigragnano.com\/en\/wp-json\/wp\/v2\/tags?post=17123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}