{"id":16363,"date":"2025-01-20T12:59:53","date_gmt":"2025-01-20T11:59:53","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pasta-with-artichokes-guanciale-and-pecorino-the-roman-recipe\/"},"modified":"2026-08-22T11:50:50","modified_gmt":"2026-08-22T09:50:50","slug":"pasta-with-artichokes-guanciale-and-pecorino-the-roman-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-artichokes-guanciale-and-pecorino-the-roman-recipe\/","title":{"rendered":"Pasta with artichokes, guanciale, and pecorino: the Roman recipe"},"content":{"rendered":"<p>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\u2014from the pig&#8217;s jowl\u2014to give it a unique nuance, and instead of just any cheese, we opt for pecorino, made with sheep&#8217;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.<\/p>\n<hr \/>\n<h3>Watch the video with all the steps<\/h3>\n<div class=\"videobox\">\n<p>Below you can watch the video with all the steps to prepare the recipe in the easiest way.<br \/>\nIf you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8a48e249833\" data-id=\"x8B5S8dPQ-w\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-x8B5S8dPQ-w-6a8a48e249833\" data-vid=\"x8B5S8dPQ-w\"   data-src=\"https:\/\/www.youtube.com\/embed\/x8B5S8dPQ-w?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta with artichokes, guanciale, and pecorino: the Roman recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/x8B5S8dPQ-w\/hqdefault.jpg\"  alt=\"Pasta with artichokes, guanciale, and pecorino: the Roman recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pasta with artichokes, guanciale, and pecorino: the Roman recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/x8B5S8dPQ-w\/hqdefault.jpg\",\"uploadDate\":\"2025-01-20T12:59:53+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/x8B5S8dPQ-w?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=x8B5S8dPQ-w\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>History and tradition of pasta with artichokes, guanciale, and pecorino: a quintessential Roman dish<\/strong><\/h3>\n<h4>History and tradition: a quintessential Roman dish<\/h4>\n<p>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.<\/p>\n<h4>The special touch of mentuccia<\/h4>\n<p>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.<\/p>\n<h4>A spring tradition<\/h4>\n<p>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.<\/p>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4><strong>For 2 people<\/strong><\/h4>\n<p><strong>Preparation time: <\/strong>10 minutes<strong><br \/>\n<\/strong><strong>Cooking time: <\/strong>25 minutes<\/p>\n<ul>\n<li>160 g of fresh or dried pasta (tonnarelli, spaghetti, or your favorite)<\/li>\n<li>2 fresh artichokes<\/li>\n<li>100 g of guanciale or bacon<\/li>\n<li>40 g of grated pecorino (or aged sheep&#8217;s cheese)<\/li>\n<li>1 clove of garlic<\/li>\n<li>5 leaves of mentuccia (or 2 of common mint)<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Pasta with artichokes, guanciale, and pecorino: the Roman recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13247 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-alcachofas-guanciale-y-pecorino-la-receta-romana-1.jpg\"  alt=\"Pasta with artichokes, guanciale, and pecorino: the Roman recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-alcachofas-guanciale-y-pecorino-la-receta-romana-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-alcachofas-guanciale-y-pecorino-la-receta-romana-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-alcachofas-guanciale-y-pecorino-la-receta-romana-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>Step-by-step preparation of pasta with artichokes, guanciale, and pecorino<\/strong><\/h3>\n<h4><strong>Clean the artichokes<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Cook the artichokes<\/strong><\/h4>\n<p>Cut the artichokes into thin slices. In a pan, saut\u00e9 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.<\/p>\n<h4><strong>Prepare the guanciale<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Cook the pasta<\/strong><\/h4>\n<p>Boil the pasta in plenty of salted water until it is al dente. Before draining, reserve a cup of the cooking water.<\/p>\n<h4><strong>Mix the ingredients<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Add the pecorino and plate<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<h3><strong>Tips and tricks for a perfect pasta with artichokes, guanciale, and pecorino<\/strong><\/h3>\n<h4><strong>Fresh artichokes<\/strong><\/h4>\n<p>Choose large, firm artichokes to ensure the best flavor and texture.<\/p>\n<h4><strong>Authentic guanciale<\/strong><\/h4>\n<p>Although you can use bacon as a substitute, Roman guanciale provides a more traditional and intense flavor.<\/p>\n<h4><strong>The ideal pecorino<\/strong><\/h4>\n<p>Opt for a quality aged sheep&#8217;s cheese to achieve an irresistible creaminess.<\/p>\n<h4><strong>Mentuccia or mint<\/strong><\/h4>\n<p>If you can&#8217;t find mentuccia, common mint works well, but the dish will have a less authentic touch.<\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you liked the pasta with artichokes, guanciale, and pecorino, try these other authentic Italian recipes:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/carbonara-pasta-pasta-alla-carbonara\/\">Spaghetti carbonara<\/a>:<\/strong> A Roman classic full of flavor.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/alcachofas-a-la-romana-carciofi-alla-romana\/\">Artichokes alla romana<\/a>:<\/strong> Perfect as a starter or side dish.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-cacio-e-pepe-queso-y-pimienta-a-la-romana\/\">Spaghetti cacio e pepe<\/a>:<\/strong> Italian simplicity at its finest.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your pasta with artichokes, guanciale, and pecorino!<\/strong><\/h3>\n<p>This dish combines tradition and authentic flavors of Rome. Prepare it for a special occasion or simply to enjoy a treat full of history.<\/p>\n<p>If you liked this recipe, follow me on <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">YouTube<\/a> <\/strong>and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more authentic Italian recipes. Leave a comment telling me how it turned out and share your photos on social media. I would love to see your creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span 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75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=v019dQuV8Tw\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/v019dQuV8Tw\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/sddefault.jpg&quot;}\" data-video-id=\"v019dQuV8Tw\" data-video-title=\"El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra\">\n                <img  title=\"Pasta with artichokes, guanciale, and pecorino: the Roman recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta with artichokes, guanciale, and pecorino: the Roman recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"13253\">\n<h2 class=\"vrtl-recipe__title\">Pasta with artichokes, guanciale, and pecorino<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pasta with artichokes, guanciale, and pecorino: the Roman recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-alcachofas-guanciale-y-pecorino-la-receta-romana.jpg\"  alt=\"Pasta with artichokes, guanciale, and pecorino: the Roman recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">\n<p>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\u2014from the pork jowl\u2014to give it a unique nuance, and instead of just any cheese, we opt for pecorino, made from sheep&#8217;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.<\/p>\n<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">25 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">35 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">850 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">artichokes, guanciale, pasta, pecorino romano<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">160<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh or dried pasta<\/span> <span class=\"vrtl-recipe__ingredient-note\">tonnarelli, spaghetti, or your favorite<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh artichokes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">100<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">guanciale or bacon<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated pecorino<\/span> <span class=\"vrtl-recipe__ingredient-note\">or aged sheep&#8217;s milk cheese<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic clove<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">5<\/span> <span class=\"vrtl-recipe__ingredient-name\">mentuccia leaves<\/span> <span class=\"vrtl-recipe__ingredient-note\">or 2 of common mint<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Freshly ground black pepper<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">Cook the artichokes. Cut the artichokes into thin slices. In a pan, saut\u00e9 them with olive oil and a garlic clove. Cook over low heat, add a little water and salt to taste until they are tender.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">Cook the pasta. Boil the pasta in plenty of salted water until al dente. Before draining, reserve a cup of the cooking water.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">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]<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/x8B5S8dPQ-w\" title=\"Pasta con alcachofas, guanciale y pecorino: la receta romana\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2014from the pig&#8217;s jowl\u2014to give it a unique nuance, and instead of just any cheese, we opt for pecorino, made with sheep&#8217;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. Watch the video with all the steps Below you can watch the video with all the steps to prepare the recipe in the easiest way. If you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. 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&#8217;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, saut\u00e9 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&#8217;s cheese to achieve an irresistible creaminess. Mentuccia or mint If you can&#8217;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. If you liked this recipe, follow me on YouTube and Instagram to discover more authentic Italian recipes. Leave a comment telling me how it turned out and share your photos on social media. I would love to see your creations! Enjoy your meal! 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\u2014from the pork jowl\u2014to give it a unique nuance, and instead of just any cheese, we opt for pecorino, made from sheep&#8217;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. DishFirst course CuisineItalian Preparation time10 minutes Cooking time25 minutes Total time35 minutes Servings2 Calories850 kcal AuthorMia Villar Raurich Tagsartichokes, guanciale, pasta, pecorino romano 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&#8217;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, saut\u00e9 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] Video<\/p>\n","protected":false},"author":1,"featured_media":13246,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[2798,2905,2904,2710,159,1525,2840,461,2906,1524],"class_list":["post-16363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-artichokes-2","tag-black-pepper-2","tag-fresh-pasta","tag-garlic-2","tag-guanciale-es","tag-mentuccia","tag-olive-oil-2","tag-pecorino-es","tag-salt-en","tag-tonnarelli"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasta with artichokes, guanciale, and pecorino: the Roman recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Looking for an authentic dish? Try this Roman recipe for pasta with artichokes, guanciale, and pecorino. Ideal for demanding palates.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-artichokes-guanciale-and-pecorino-the-roman-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta with artichokes, guanciale, and pecorino: the Roman recipe ~ La ragazza col mattarello\" \/>\n<meta property=\"og:description\" content=\"Looking for an authentic dish? Try this Roman recipe for pasta with artichokes, guanciale, and pecorino. 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