Chef Ignacio Mattos Of Il Buco

Name: Chef Ignacio Mattos Of Il Buco
Prep time: 36 min
Cook time: 36 min
Total time: 36 min
Yield: 3
Cuisine: Global
Ingredients: 2 Tbs butter; 2 Tbs extra virgin olive oil; 2 cloves garlic; 1 bunches mint, picked and chopped; 454 grams fresh English peas in shell, shelled; 3 servings Parmesan or Pecorino Romano, freshly grated; 3 servings Cracked black pepper; 113 grams ramps (available now); 1 pinch Pinch chili pepper (Ignacio used powdered Guajillo but red pepper flakes can be used); 340 grams spaghetti; 680 grams lardo or pancetta (available from Flying Pigs Farm or from Whole Foods)

Chef Ignacio Mattos Of Il Buco is a vegetarian main course. One portion of this dish contains around 33g of protein, 27g of fat, and a total of 837 calories. This recipe serves 3. From preparation to the plate, this recipe takes roughly 36 minutes. Head to the store and pick up butter, lardo, chili pepper, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.