Ingredients

• 1 pound cipolline onions or pearl onions
• 1/2 pound 1/8-to 1/4-inch-thick guanciale or pancetta slices, diced
• 2 pounds shelled fresh peas, blanched 5 minutes, or frozen peas, thawed

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Instructions

1. Blanch onions in large saucepan of boiling salted water 5 minutes. Drain, cool, and peel onions.
2. Sauté onions and guanciale in large skillet over medium heat until fat is rendered, guanciale is golden, and onions are brown in spots, about 10 minutes. Add peas; heat through. Season with salt and pepper. Transfer to bowl.