How good and easy this pasta (pappardelle) with artichokes, guanciale, and mint recipe always turns out. I made it again to say goodbye to artichoke season and because last week I bought some wonderful carciofi romani that looked like they came straight out of Jurassic Park.
I don’t know if you know that this type of Roman artichoke is larger and meatier than the ones we have around here. I’m including a photo as well, in case you have never seen them.
Enjoy!
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The card
Pasta with artichokes, guanciale and mint
Autor: La ragazza col mattarello
Número de raciones: 4
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- 320 g of pappardelle or similar pasta
- 4 artichokes
- 200 g of guanciale (or bacon)
- 40 g grated Pecorino (or aged sheep's milk cheese)
- Half a glass of dry white wine
- 1 sprig of fresh mint
- 1 clove of garlic
- 1 lemon
- Salt
Instrucciones
- Peel and cut the artichokes into very thin slices and leave them in a bowl with cold water and the juice of half a lemon, so they don't oxidize while preparing the next steps.
- Brown the garlic in a pan with a drizzle of oil and remove before it toasts.
- Add the guanciale or bacon cut into strips to the pan.
- When the guanciale is well browned, add the wine to the pan.
- When the alcohol from the wine has evaporated (2 or 3 min), add the artichokes, a tablespoon of chopped mint, and a ladle of water to the pan.
- Poach the artichokes until they almost fall apart. Taste and season with salt and pepper to taste.
- Add the pasta cooked al dente to the pan with a ladle of cooking water and sauté for a minute.
- Serve the pasta with a little grated pecorino on top.
