4 oz shucked and blanched english peas
3 oz shucked and blanched and peeled fava beans
2 garlic cloves, sliced thin
1 teaspoon crushed red pepper
1 T sage, julienned
4 oz guanciale, diced
4- 4oz portions Tagliatelle
In a saucepan, cook the guanciale on med high heat in oil. Slowly caramelize and brown. Add the English peas, favas, garlic and slowly saute. Add the sage and crushed red pepper. Saute for another 2 minutes.While cooking, boil salted water for pasta. Add tagliatelle to pasta water.