PASTA TAGLIATELLE CARCIOFI GUANCIALE E PECORINO - video ricetta di Chef Max Mariola

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is a healthier alternative with a similar flavor profile.

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grana padano

Grana Padano offers a similar taste at a lower cost.

Start by preparing the guanciale, cutting it into small pieces.

Cook the guanciale in a large skillet over medium heat until it releases its fat and becomes slightly crispy, about 5-7 minutes, stirring occasionally.

While the guanciale is cooking, prepare the artichokes by removing the tough outer leaves and slicing them thinly.

Add a pinch of salt to the artichokes and set them aside.

Once the guanciale is cooked, add minced garlic to the skillet and sauté briefly until fragrant.

Add the prepared artichokes to the skillet with the guanciale, stirring to combine.

Add a splash of water to the skillet to help steam the artichokes, cover with parchment paper to trap steam, and cook until tender, about 5 minutes.

Meanwhile, cook the integral tagliatelle in boiling salted water according to package instructions, about 5 minutes.

Once the pasta is cooked, reserve some pasta water, then drain the tagliatelle.

Add the drained tagliatelle to the skillet with the guanciale and artichokes, tossing to combine.

If the mixture is too dry, add reserved pasta water gradually until desired consistency is reached.

Stir in grated pecorino cheese, mixing well to coat the pasta.

Season with additional salt and black pepper to taste, adjusting flavors as needed.

Serve immediately, garnished with more pecorino cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens