Tonnarelli, a typical Roman fresh pasta with guanciale, artichokes, and Pecorino Romano. I tasted this first course in Rome, choosing it among the most well-known dishes like pasta alla gricia, amatriciana, cacio e pepe, and carbonara… and I must say it did not disappoint my expectations, and I had to have it among the recipes on my blog… A very simple dish with few ingredients, typical of Roman cuisine, such as guanciale and Pecorino, which pair beautifully with artichokes, creating a flavorful dish that will not disappoint you. In this recipe, I chose to prepare them with ready-made tonnarelli to save time, but if you prefer, you can make them at home. So, all that’s left is to try it!!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz guanciale
- 14 oz Tonnarelli
- 5 artichokes
- salt to taste
- pepper to taste
- Pecorino Romano to taste
Tools
- Pan
Steps
Prepare a container with water and lemon that you will use to soak the artichokes.
Clean the artichokes by removing all the tough leaves and keeping the heart, immediately soaking them in the acidic water to avoid browning, then slice them.
Take the guanciale, remove the rind and the excess pepper, and cut it into strips.
Heat the pan and place the guanciale inside, allowing it to toast and render its fat over low heat.
When the guanciale is ready, remove it and set it aside. In the pan where the guanciale fat remains, add the sliced artichokes, salt, and pepper. Cover and cook gently for about 10 minutes. Meanwhile, put on water to boil for the pasta.
Once the artichokes are cooked, add the guanciale that was set aside, stir, taste for salt, and turn off the heat.
At this point, the water for the pasta will be ready, salt it, and add the tonnarelli. Blanch them for a few minutes and finish cooking inside the artichokes and guanciale, reserving some cooking water.
Add the tonnarelli to the sauce, add a ladle of water, and finish cooking.
Serve hot with a sprinkle of Pecorino.
Tonnarelli with guanciale, artichokes, and Pecorino are ready! Enjoy your meal!!
Storage
Tonnarelli with guanciale, artichokes, and Pecorino should be enjoyed immediately and hot.
