Pasta alla Vignarola Romana is the essence of spring on a plate: when the market is filled with tender artichokes, sweet fava beans, and crunchy peas, the “vignaroli,” the street vendors of the Roman countryside, would gather the last of winter with the first spring sprouts of Italian cuisine.
In my version, I add a touch of guanciale and a generous handful of pecorino romano, so that every rigatone is infused with authentic flavor.
I will share my secrets for getting the vegetables to the perfect point, without losing their al dente texture, and for ensuring the guanciale provides that delicate, salty nuance that distinguishes this classic recipe.
Index
Watch the video with all the steps
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Main ingredients
For 2 people
⏱ Preparation: 20 min | ⏱ Cooking: 25 min
- 160–180 g of rigatoni or short pasta
- 2 medium artichokes
- 100 g of fresh shelled fava beans
- 100 g of fresh shelled peas
- 4–5 leaves of chopped romaine lettuce
- 2 finely chopped onions
- 40–50 g of guanciale or unsmoked bacon
- Grated pecorino romano to taste
- 1 small chili pepper (optional)
- Extra virgin olive oil
- Salt and black pepper
- A splash of dry white wine
Remember: At the end of the article, you will find the complete recipe card with detailed preparation and cooking times.
How to prepare pasta alla vignarola romana
1. Sauté the guanciale
Heat a splash of oil in the pan and add the guanciale. Cook until golden and it has released its fat, an essential base for the flavor.
2. Poach the onion
Add the chopped onion and a pinch of salt. Lower the heat and let it soften slowly, stirring frequently.
3. Staggered cooking of vegetables
First, add the sliced artichokes and, after a few minutes, the fava beans. If needed, add a splash of water to prevent them from drying out. Then, add the peas and, almost at the end, the romaine lettuce to preserve its texture.
4. Flavor with wine and herbs
Pour in a splash of white wine and let it evaporate for 10 min. When turning off the heat, add chopped mint and parsley for a fresh touch.
5. Integrate the pasta
Drain the pasta al dente and transfer it to the pan. Add a little cooking water, mix, and sauté until you get a glossy finish. Serve with grated pecorino and a touch of pepper or chili.
Tips and recommendations
Use gloves when cleaning
To avoid stained nails when peeling artichokes and fava beans, wear plastic gloves.
Avoid oxidation
Keep the artichokes in water with lemon until the moment you cook them.
Adjust tenderness
For very al dente vegetables, do not add water; for more softness, add tablespoons of hot water during cooking.
Vegan and vegetarian versions
Omit guanciale and pecorino for a vegan option; keep the pecorino if you are vegetarian for extra creaminess.
Frequently Asked Questions
Can I use other short pasta?
Yes, mezze maniche, penne, or mezze righe work the same way.
Can it be prepared in advance?
The vignarola tastes better after resting and lasts 2–3 days in the fridge. Reheat gently.
What to do if I can’t find guanciale?
Use unsmoked bacon cured only with pepper; the flavor will be very similar.
Related recipes
- Pasta with artichokes, asparagus, and peas: A spring dish that combines artichokes, asparagus, and peas in a light sauce, proving that you can achieve a lot of flavor without resorting to meat or tomatoes.
- Risotto alla milanese: The traditional version of this Milanese classic, with Carnaroli rice, saffron, and beef marrow for a creamy and deep flavor.
- Pasta e ceci Roman style: A comforting Roman recipe that unites pasta and chickpeas in a smooth stew flavored with garlic, rosemary, and a light touch of tomato.
Enjoy your Pasta alla vignarola romana!
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The card
Roman Pasta alla Vignarola: authentic spring tradition
Ingredients
- 180 g rigatoni
- 2 medium artichokes cleaned and chopped
- 100 g fresh shelled fava beans
- 100 g fresh shelled peas
- 4 chopped romaine lettuce leaves
- 2 finely chopped spring onions
- 50 g guanciale or unsmoked bacon in strips
- 1 small chili pepper optional
- Extra virgin olive oil
- Salt and black pepper to taste
- Grated Pecorino Romano
- Dry white wine for deglazing
Instructions
- Heat oil and brown the guanciale.
- Sauté the onion with salt.
- Add the artichokes and brown with a splash of water.
- Incorporate fava beans, lettuce, and peas, then lower the heat.
- Add chili pepper and white wine, let evaporate for 5–7 minutes.
- Add mint and parsley at the end.
- Cook the pasta al dente, reserve some cooking water.
- Mix the pasta with the Vignarola and reserved water.
- Sauté briefly with olive oil.
- Serve with grated Pecorino and pepper to taste.
Notes
For a vegan version, omit the guanciale and cheese; add more oil.
Video
What I use to record my videos
The heart of my setup. A mirrorless camera designed specifically for vlogging. It offers exceptional 4K video quality and real-time eye autofocus that ensures the image is always sharp, even while I'm cooking or moving around.
Versatility in every shot. This zoom lens is compact and lightweight, ideal for switching between wide shots of the kitchen and close-ups of ingredients. Its built-in optical image stabilization helps make handheld shots much smoother.
Cinematic stability. A professional gimbal that eliminates any image shake. It includes an integrated LED fill light and an ergonomic design that allows you to record creative angles with total smoothness.
Impeccable audio and ultra-compact design. The successor to the popular M1. These microphones are incredibly small and powerful, offering advanced noise cancellation that captures your voice with crystal clarity, eliminating ambient kitchen noise.
The perfect lighting. This 19-inch ring light lets you adjust the color temperature to always achieve a natural skin tone. It's the key to eliminating harsh shadows and giving every shot that professional look.
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