Artichoke and Guanciale Pasta

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Artichoke and Guanciale Pasta is a classic Roman dish, very simply highlighting the delicious winter/spring produce. It is ready in no time, and is a great recipe to have up the sleeve for mid-week dinners.

Some notes on produce:

  • Artichokes have a limited season, running from winter through spring. The best varieties are available towards the back end of the season, when the so called “non-hybrid” artichokes are available. These are a little scruffy-looking, but have the best flavour, and very limited “choke” (the fluffy centre around the artichoke heart, which normally needs removing)
  • Prepping artichokes can seem laborious, but practice makes it very quick and easy. Check out our Instagram page for some handy “how to” guides on prepping artichokes for cooking
  • Guanciale is a cured meat made from the cheek of the pig. It is therefore very fatty, and also very flavoursome. It is most famously used in traditional Pasta Carbonara. It is actually the fat that you want most, as this is rendered down to use to cook both the artichokes and the pasta in, with the meaty part secondary to this. Good, thick-cut Pancetta can also be used, but we highly recommend seeking out Guanciale. It is available at all of our stores
  • Pecorino Romano is a Roman sheep’s milk cheese, that is particularly salty. We favour using this cheese in this recipe, as it goes beautifully with the artichoke, but Parmiggiano can also be used if needed

 

Ingredients

  • For the stock: Mint, garlic, parsley, salt
  • 3-4 Artichokes, peeled and prepped
  • 200 grams Guanciale (see note above)
  • 400 grams Rigatoni (or preferred pasta)
  • 2 handfuls grated pecorino (see note above)

Method

  • Make a stock using mint, parsley, garlic, and salt. If you wish you can add the leaves of the artichoke to this stock to enhance the flavour. (Any vegetables past their best, or vegetable offcuts can also be used)
  • Boil the rigatoni in your stock for approximately six minutes or (three quarters of the recommended cooking time). You will finish cooking the pasta in a pan with the fat of the guanciale. By finishing the pasta in the pan, you will get lots of additional flavour into the pasta.
  • Peel the artichokes (see our Instagram for easy-to-follow guides on how to prep artichokes). Cut the artichokes in half. Cut each half into four pieces.  Put them in a pot of water with lemon. Adding the lemon to the water will limit any discolouration.
  • Dice the guanciale into small cubes. Add to a cold pan, then start over low heat. No oil is required. Cook guanciale slowly in the pan on a low heat so that the fat renders. Once guanciale is golden, put it to the side, leaving the fat in the pan.
  • Turn heat to high. Add artichokes into the pan with the fat of the guanciale. Stir on a high heat for 30 seconds and then add half a ladle of your stock. Continue to stir for 4-5 minutes or until the artichokes are tender. Reduce to a medium heat and add the pasta and pecorino into the pan. Stir continuously for 3-4 minutes so that the pasta continues to cook and take up the flavour from the stock.
  • Add more stock, little by little as required so that the sauce does not dry out. The cheese should emulsify, and the sauce should become creamy and more viscous. Add the guanciale back into the pan with artichokes and pasta.
  • Serve up and enjoy.