Steps

• 1) For the preparation of the pasta with pancetta, artichokes and gorgonzola you first need to clean the artichoke!

  2) So… I remove the outer leaves and part of the stem, then cut each artichoke in half, removing the inner choke and trimming the first about 3/4–1 inch from the tip of the artichoke.

  3) Now I cut each half artichoke into thin strips and put everything in a bowl with water and lemon juice to prevent the vegetable from turning dark.

  4) In this regard I recommend cleaning the artichokes using disposable gloves because your fingers will also turn black!

  5) In a pan I put a couple of tablespoons of extra virgin olive oil and, as it sizzles, I add the pancetta and let it brown for about 4–5 minutes.

  6) I remove the pancetta placing it on a small plate and discard some of the fat, then add the artichoke strips, seasoning with salt and pepper.

  7) I pour a small glass of white wine into the pan and let it evaporate, then cook the artichokes for 7–8 minutes or until the vegetable is tender.

  8) When they’re cooked I turn off the heat and add the gorgonzola, which will gradually melt into the rest of the sauce already ready.

  9) Meanwhile I put a large pot of salted water on the stove for the pasta — for me it’s sedanini — which I will add when boiling and cook until al dente.

  10) I drain the pasta and, keeping it slightly moist, I transfer it into the pan (reserving a ladleful of cooking water if needed) and mix well, adding the pancetta, adjusting salt and pepper, and letting the pasta be coated and flavored by the pancetta, artichokes and gorgonzola sauce!

  Enjoy your meal!
  Annalisa

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