If you are looking for a traditional Italian recipe that combines authentic flavors and a touch of freshness, I invite you to discover this exquisite pasta with artichokes, guanciale, and pecorino. Unlike bacon, here we use guanciale—from the pig’s jowl—to give it a unique nuance, and instead of just any cheese, we opt for pecorino, made with sheep’s milk and with an unmistakable flavor. All of this, enhanced by a pinch of mentuccia, provides a very special aroma that boosts every bite. This Roman recipe represents the best of Italian cuisine, with fresh ingredients and a combination of textures that will make you feel like you are in the Eternal City.
Index
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History and tradition of pasta with artichokes, guanciale, and pecorino: a quintessential Roman dish
History and tradition: a quintessential Roman dish
Tonnarelli are a type of fresh pasta similar to spaghetti but with a square cut, ideal for absorbing the most delicious sauces. This dish pays homage to the peasant roots of Rome, where ingredients like artichokes and guanciale are part of daily cooking.
The special touch of mentuccia
Mentuccia, an aromatic herb typical of Italy, adds freshness and authenticity to this recipe. Although you can substitute it with common mint, the unique flavor of mentuccia elevates this dish to another level.
A spring tradition
In Roman trattorias, this type of recipe is especially popular during the spring, when artichokes are at their best. Prepare it at home and bring a piece of Rome to your table.
Main ingredients
For 2 people
Preparation time: 10 minutes
Cooking time: 25 minutes
- 160 g of fresh or dried pasta (tonnarelli, spaghetti, or your favorite)
- 2 fresh artichokes
- 100 g of guanciale or bacon
- 40 g of grated pecorino (or aged sheep’s cheese)
- 1 clove of garlic
- 5 leaves of mentuccia (or 2 of common mint)
- Extra virgin olive oil
- Freshly ground black pepper
- Salt to taste
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of pasta with artichokes, guanciale, and pecorino
Clean the artichokes
Remove the tougher outer leaves until you reach the heart. Cut off the top and peel the stem. To prevent them from oxidizing, submerge them in water with lemon.
Cook the artichokes
Cut the artichokes into thin slices. In a pan, sauté them with olive oil and a clove of garlic. Cook over low heat, add a little water and salt to taste until they are tender.
Prepare the guanciale
Cut the guanciale into small strips. In a pan without oil, cook it over medium heat until it is crispy on the outside and tender on the inside.
Cook the pasta
Boil the pasta in plenty of salted water until it is al dente. Before draining, reserve a cup of the cooking water.
Mix the ingredients
Add the cooked pasta to the pan with the artichokes and the guanciale. Pour in a little of the cooking water and stir so that all the flavors integrate.
Add the pecorino and plate
Remove the pan from the heat and add the grated pecorino little by little. Mix well until you get a creamy sauce. Garnish with fresh mentuccia, an additional touch of pecorino, and black pepper to taste.
Tips and tricks for a perfect pasta with artichokes, guanciale, and pecorino
Fresh artichokes
Choose large, firm artichokes to ensure the best flavor and texture.
Authentic guanciale
Although you can use bacon as a substitute, Roman guanciale provides a more traditional and intense flavor.
The ideal pecorino
Opt for a quality aged sheep’s cheese to achieve an irresistible creaminess.
Mentuccia or mint
If you can’t find mentuccia, common mint works well, but the dish will have a less authentic touch.
Related recipes you will love
If you liked the pasta with artichokes, guanciale, and pecorino, try these other authentic Italian recipes:
- Spaghetti carbonara: A Roman classic full of flavor.
- Artichokes alla romana: Perfect as a starter or side dish.
- Spaghetti cacio e pepe: Italian simplicity at its finest.
Enjoy your pasta with artichokes, guanciale, and pecorino!
This dish combines tradition and authentic flavors of Rome. Prepare it for a special occasion or simply to enjoy a treat full of history.
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Enjoy your meal!
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The card
Pasta with artichokes, guanciale, and pecorino
If you are looking for a traditional Italian recipe that combines authentic flavors with a touch of freshness, I invite you to discover this exquisite pasta with artichokes, guanciale, and pecorino. Unlike pancetta, here we use guanciale—from the pork jowl—to give it a unique nuance, and instead of just any cheese, we opt for pecorino, made from sheep’s milk with an unmistakable flavor. All of this, enhanced by a pinch of mentuccia, provides a very special aroma that boosts every bite. This Roman recipe represents the best of Italian cuisine, with fresh ingredients and a combination of textures that will make you feel like you are in the Eternal City.
Ingredients
- 160 g fresh or dried pasta tonnarelli, spaghetti, or your favorite
- 2 fresh artichokes
- 100 g guanciale or bacon
- 40 g grated pecorino or aged sheep’s milk cheese
- 1 garlic clove
- 5 mentuccia leaves or 2 of common mint
- Extra virgin olive oil
- Freshly ground black pepper
- Salt
Instructions
- Clean the artichokes. Remove the tough outer leaves until you reach the heart. Cut off the top and peel the stem. To prevent them from oxidizing, submerge them in water with lemon.
- Cook the artichokes. Cut the artichokes into thin slices. In a pan, sauté them with olive oil and a garlic clove. Cook over low heat, add a little water and salt to taste until they are tender.
- Prepare the guanciale. Cut the guanciale into small strips. In a pan without oil, cook it over medium heat until it is crispy on the outside and tender on the inside.
- Cook the pasta. Boil the pasta in plenty of salted water until al dente. Before draining, reserve a cup of the cooking water.
- Mix the ingredients. Add the cooked pasta to the pan with the artichokes and guanciale. Pour in a little of the cooking water and stir so that all the flavors integrate.
- Add the pecorino and plate. Remove the pan from the heat and add the grated pecorino little by little. Mix well until you get a creamy sauce. Garnish with fresh mentuccia, an additional touch of pecorino, and black pepper to taste. [/wprm-recipe-instructions]
