Pici al Caffè with Aglione, Pancetta and Peas

Method

1. Make the dough: place flour in a bowl, create a well, add a pinch of salt, and gradually pour in strong coffee. Mix and knead by hand for about 10 minutes until a smooth, elastic ball forms. Wrap and let rest for at least 30 minutes.
2. Form the pici: on a floured surface, roll out the dough to about 0.5 cm thickness. Cut into thin strips. Roll each strip between your palms or on a clean, unfloured surface into a long rope. Dust with flour and place in a single layer on a tray.
3. Prepare the pea sauce: in a pan, sauté finely chopped onion in olive oil until softened. Add the peas and a splash of water, cover and cook gently for 10 minutes. Season with salt. Transfer to a bowl, add a drizzle of oil, and blend until smooth.
4. Prepare the aglione: peel and slice the aglione (large garlic) not too thinly. In a separate pan, heat abundant olive oil with a little chili pepper. Add the aglione and thyme sprigs, then add the pancetta strips. Cook briefly.
5. Cook the pici: bring a pot of salted water to a boil, cook the pici until al dente. Remove the thyme from the aglione pan, add a little pasta water. Drain the pici and transfer directly to the pan. Toss well to coat.
6. Plate: spread a generous spoonful of the pea cream on the plate. Arrange the tossed pici on top. Grate pecorino cheese over the pasta, garnish with pea shoots and a fennel flower.