Start by adding all the sauce ingredients into a blender. Blend the ingredients until the sauce becomes smooth, then set it aside.
Next, heat a large sauté pan over medium heat. Add the guanciale and cook until the fat is rendered, which should take about 3-4 minutes. After that, add the sauce to the pan. Slowly add in the pecorino romano while stirring to ensure that it fully combines with the sauce. Then, add the peas to the pan.
While the sauce is cooking, boil the Protein Pasta for 3 minutes. Once the pasta is cooked, drain it and add it to the sauce in the pan. Give it a good stir to ensure that the pasta is coated in the sauce.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.