Pasta with artichokes and guanciale a first course that is simple and tasty, perfect for any occasion. To prepare pasta with artichokes and guanciale, you can use your preferred pasta shape, a short pasta shape like I used, homemade tagliatelle, or even fettuccine or spaghetti. For the artichokes, I used small, tender local ones; alternatively, you can use the tender parts of larger artichokes and puree them once cooked to make a cream, but I prefer them coarse to fully enjoy the taste of artichokes. I also recommend trying Pasta with artichokes and lardo di colonnata, also very tasty and simple. Let’s see how to make pasta with artichokes and guanciale, and if you try it, let me know. Barbara

I also recommend trying:

Difficulty: Very easy
Cost: Low cost
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring

Ingredients to prepare Pasta with artichokes and guanciale

11.3 oz pasta
3 artichokes (small)
3.5 oz guanciale
1 clove garlic
to taste pecorino
to taste salt

How to prepare Pasta with artichokes and guanciale

Let’s start preparing Pasta with artichokes and guanciale, remove the rind from the slice of guanciale, then cut the guanciale into julienne strips
and place it in a pan over medium heat, let it brown for 7-8 minutes, the meat will become crispy and the fat transparent, stir to avoid burning.
Meanwhile, clean the artichokes, remove the top part of the leaves,
cut them in half and slice finely. Pour water into a pot and bring to a boil, add salt and the pasta, cook according to the package directions until al dente.
Remove the guanciale from the pan and set aside,
add the sliced artichokes and garlic clove to the pan and cook them in the guanciale fat for 10 minutes,
when the artichokes are ready, remove the garlic and add the guanciale set aside earlier.
Drain the pasta and add it to the pan with the artichokes and guanciale,
toss, adjust salt and if you like, add some pecorino, serve hot.