Pasta with artichokes and guanciale.
Simple, rich, flavorful.
Pasta with artichokes and guanciale is a first course full of flavor yet very easy to prepare — a rustic and tasty dish perfect for the whole family or for an informal lunch with friends. Try it, it will win you over at the first bite.
For this recipe you can find the video recipe below 🙂
Also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 380 oz mezzi rigatoni (short rigatoni) (or any pasta shape you prefer)
- 6 artichokes
- 200 oz guanciale (thick slices)
- 1 large onion
- to taste grated Parmesan (or pecorino)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste chili pepper (optional)
- to taste chopped parsley
Tools
- 1 Frying Pan
- 1 Cutting Board
- 1 Pot
- 1 Tongs
- 1 Slotted Spoon
Steps
Clean the artichokes by removing all the tough outer leaves, the spiny top and, with a small knife, slightly trim the outer part of the stem that can be bitter — only the heart should remain. Slice them thinly.
Place the artichokes in water with lemon juice to prevent them from darkening.Cut the guanciale into strips.
Peel the onion and chop it finely.
Put a large pot of water on low heat to bring it to a boil for the pasta.
Place a large frying pan on the heat and let it warm for a moment, add the guanciale and brown it well on all sides, checking the cooking as you go.
As soon as the guanciale is browned and crispy, remove it with tongs and set it aside.
In the same pan where the guanciale fat has melted, add a drizzle of oil.
Add the onion and let it wilt over low heat.
As soon as the onion has softened, add the artichokes.
Adjust the salt, add a grind of pepper and a cup (glass) of hot water, cover with a lid and cook the artichokes over low heat, stirring occasionally. If necessary, add a little more water during cooking.
Add chili pepper if you like (you can also omit it).
As soon as the artichokes are well cooked (they should break apart easily), turn off the heat and add 3/4 of the guanciale.
Cook the pasta in the boiling salted water until al dente.
Using a slotted spoon, drain the pasta and add it to the sauce, add a little of the pasta cooking water and a generous sprinkle of grated Parmesan, then mix to combine everything.
Also add the chopped parsley, mix again.
Plate the dish, placing the reserved guanciale on top of each plate and another sprinkle of Parmesan, serve immediately.
Pasta with artichokes and guanciale is ready to be enjoyed… Bon appetit!
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