• Sous vide the eggs at 63 degrees Celsius for one hour (in shell) or poach out of shell.
• Cook the linguine until al dente. Reserve pasta water.
• Sauté Garlic in guanciale fat. Add ½ cup pasta water and 6-8oz of linguine. Add butter, and cheese and emulsify. Finish with blanched peas and guanciale. Toss.

To Assemble Ingredients:

Plate and garnish with more Pecorino Sardo Maturo P.D.O. and Pea Tendrils

Did you know?

The use of selected autochthonous lactic acid ferments naturally present in Sardinian sheep’s milk, accelerates the removal of unwanted microorganisms and is decisive in characterizing the organoleptic and sensory properties typical of Pecorino Sardo P.D.O. and therefore its unmistakable taste; aromatic and delicate for the Dolce product, strong and slightly spicy for the Maturo product.

Recipe by: Mikel Anthony, Chef’s Roll: chefsroll.com