Kitchen Tour: Chef Ignacio Mattos of Il Buco

Ingredients in this Recipe

1 pound of fresh English peas in shell, shelled
1.5 pounds lardo or pancetta (available from Flying Pigs Farm or from Whole Foods)
1/2 bunch mint, picked and chopped
1/4 pound ramps (available now)
2 cloves garlic
2 3 Tbs butter
2 3 Tbs extra virgin olive oil
3/4 lb spaghetti
Cracked black pepper
Parmesan or Pecorino Romano, freshly grated
Pinch chili pepper (Ignacio used powdered Guajillo but red pepper flakes can be used)

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