{"id":16558,"date":"2025-05-06T11:19:57","date_gmt":"2025-05-06T09:19:57","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/roman-vignarola-pasta-authentic-spring-tradition\/"},"modified":"2026-08-23T15:21:04","modified_gmt":"2026-08-23T13:21:04","slug":"roman-vignarola-pasta-authentic-spring-tradition","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/roman-vignarola-pasta-authentic-spring-tradition\/","title":{"rendered":"Roman Vignarola Pasta: Authentic Spring Tradition"},"content":{"rendered":"<p><strong>Pasta alla Vignarola Romana<\/strong> is the essence of spring on a plate: when the market is filled with tender artichokes, sweet fava beans, and crunchy peas, the &#8220;vignaroli,&#8221; the street vendors of the Roman countryside, would gather the last of winter with the first spring sprouts of <a href=\"https:\/\/es.wikipedia.org\/wiki\/Cocina_italiana\">Italian cuisine<\/a>.<br \/>\nIn my version, I add a touch of <a href=\"https:\/\/es.wikipedia.org\/wiki\/Guanciale\">guanciale<\/a> and a generous handful of <a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/tag\/guanciale-es\/\">pecorino romano<\/a>, so that every rigatone is infused with authentic flavor.<br \/>\nI 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.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps of the recipe to prepare <strong>pasta alla vignarola romana<\/strong> in a clear and enjoyable way. If you haven&#8217;t already, subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any updates. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_blank\" rel=\"noopener\">Instagram<\/a>!<\/strong><\/p>\n<div id=\"erdyt-6a8bbbee4ce3d\" data-id=\"CdiivHanviQ\" 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-CdiivHanviQ-6a8bbbee4ce3d\" data-vid=\"CdiivHanviQ\"   data-src=\"https:\/\/www.youtube.com\/embed\/CdiivHanviQ?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Roman Vignarola Pasta: Authentic Spring Tradition ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/CdiivHanviQ\/hqdefault.jpg\"  alt=\"Roman Vignarola Pasta: Authentic Spring Tradition ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Roman Vignarola Pasta: Authentic Spring Tradition - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/CdiivHanviQ\/hqdefault.jpg\",\"uploadDate\":\"2025-05-06T11:19:57+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/CdiivHanviQ?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=CdiivHanviQ\",\"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>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation:<\/strong> 20 min \u00a0|\u00a0 &#x23f1; <strong>Cooking:<\/strong> 25 min<\/p>\n<ul>\n<li>160\u2013180 g of rigatoni or short pasta<\/li>\n<li>2 medium artichokes<\/li>\n<li>100 g of fresh shelled fava beans<\/li>\n<li>100 g of fresh shelled peas<\/li>\n<li>4\u20135 leaves of chopped romaine lettuce<\/li>\n<li>2 finely chopped onions<\/li>\n<li>40\u201350 g of guanciale or unsmoked bacon<\/li>\n<li>Grated pecorino romano to taste<\/li>\n<li>1 small chili pepper (optional)<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt and black pepper<\/li>\n<li>A splash of dry white wine<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed preparation and cooking times.<\/p>\n<p><img  title=\"Roman Vignarola Pasta: Authentic Spring Tradition ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14124 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/05\/pasta_a_la_vignarola-romana-1-1.jpg\"  alt=\"Roman Vignarola Pasta: Authentic Spring Tradition ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/05\/pasta_a_la_vignarola-romana-1-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/05\/pasta_a_la_vignarola-romana-1-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/05\/pasta_a_la_vignarola-romana-1-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare pasta alla vignarola romana<\/strong><\/h3>\n<h4><strong>1. Saut\u00e9 the guanciale<\/strong><\/h4>\n<p>Heat a splash of oil in the pan and add the <strong>guanciale<\/strong>. Cook until golden and it has released its fat, an essential base for the flavor.<\/p>\n<h4><strong>2. Poach the onion<\/strong><\/h4>\n<p>Add the <strong>chopped onion<\/strong> and a pinch of salt. Lower the heat and let it soften slowly, stirring frequently.<\/p>\n<h4><strong>3. Staggered cooking of vegetables<\/strong><\/h4>\n<p>First, add the sliced <strong>artichokes<\/strong> and, after a few minutes, the <strong>fava beans<\/strong>. If needed, add a splash of water to prevent them from drying out. Then, add the <strong>peas<\/strong> and, almost at the end, the <strong>romaine lettuce<\/strong> to preserve its texture.<\/p>\n<h4><strong>4. Flavor with wine and herbs<\/strong><\/h4>\n<p>Pour in a splash of <strong>white wine<\/strong> and let it evaporate for 10 min. When turning off the heat, add chopped <strong>mint<\/strong> and <strong>parsley<\/strong> for a fresh touch.<\/p>\n<h4><strong>5. Integrate the pasta<\/strong><\/h4>\n<p>Drain the pasta al dente and transfer it to the pan. Add a little cooking water, mix, and saut\u00e9 until you get a glossy finish. Serve with grated <strong>pecorino<\/strong> and a touch of pepper or chili.<\/p>\n<hr \/>\n<h3><strong>Tips and recommendations<\/strong><\/h3>\n<h4><strong>Use gloves when cleaning<\/strong><\/h4>\n<p>To avoid stained nails when peeling artichokes and fava beans, wear plastic gloves.<\/p>\n<h4><strong>Avoid oxidation<\/strong><\/h4>\n<p>Keep the artichokes in water with lemon until the moment you cook them.<\/p>\n<h4><strong>Adjust tenderness<\/strong><\/h4>\n<p>For very al dente vegetables, do not add water; for more softness, add tablespoons of hot water during cooking.<\/p>\n<h4><strong>Vegan and vegetarian versions<\/strong><\/h4>\n<p>Omit guanciale and pecorino for a vegan option; keep the pecorino if you are vegetarian for extra creaminess.<\/p>\n<hr \/>\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use other short pasta?<\/h4>\n<p>Yes, mezze maniche, penne, or mezze righe work the same way.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can it be prepared in advance?<\/h4>\n<p>The vignarola tastes better after resting and lasts 2\u20133 days in the fridge. Reheat gently.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>What to do if I can&#8217;t find guanciale?<\/h4>\n<p>Use unsmoked bacon cured only with pepper; the flavor will be very similar.<\/p>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Can I use other short pasta?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Yes, mezze maniche, penne, or mezze righe work the same way.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Can it be prepared in advance?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"The vignarola tastes better after resting and lasts 2\u20133 days in the fridge. Reheat gently.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"What to do if I can't find guanciale?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Use unsmoked bacon cured only with pepper; the flavor will be very similar.\"\n        }\n      }\n    ]\n  }\n  <\/script><\/p>\n<hr \/>\n<hr \/>\n<h3><strong>Related recipes<\/strong><\/h3>\n<ul>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-alcachofas-esparragos-y-guisantes-pasta-primavera-con-asparagi-carciofi-e-piselli\/\"><strong>Pasta with artichokes, asparagus, and peas<\/strong><\/a>: 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.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/risotto-a-la-milanesa-risotto-alla-milanese-la-ricetta-tradicional-italiana-3\/\">Risotto alla milanese<\/a><\/strong>: The traditional version of this Milanese classic, with Carnaroli rice, saffron, and beef marrow for a creamy and deep flavor.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-e-ceci-pasta-con-garbanzos-a-la-romana-2\/\">Pasta e ceci Roman style<\/a><\/strong>: A comforting Roman recipe that unites pasta and chickpeas in a smooth stew flavored with garlic, rosemary, and a light touch of tomato.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your Pasta alla vignarola romana!<\/strong><\/h3>\n<p>Prepare this recipe at home, share your photos and comments. If you liked it, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a><\/strong>. I would love to see your results!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><br \/>\n<!-- Fin art\u00edculo --><\/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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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=\"14129\">\n<h2 class=\"vrtl-recipe__title\">Roman Pasta alla Vignarola: authentic spring tradition<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Roman Vignarola Pasta: Authentic Spring Tradition ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/05\/pasta_a_la_vignarola-romana-2.jpg\"  alt=\"Roman Vignarola Pasta: Authentic Spring Tradition ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">A spring dish that brings together artichokes, fava beans, peas, and guanciale in authentic Roman pasta alla vignarola.<\/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\">20 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\">45 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\">538 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\">delicious, fresh, spring<\/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\">180<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">rigatoni<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">medium artichokes<\/span> <span class=\"vrtl-recipe__ingredient-note\">cleaned and chopped<\/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\">fresh shelled fava beans<\/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\">fresh shelled peas<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__ingredient-name\">chopped romaine lettuce leaves<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">finely chopped spring onions<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">guanciale or unsmoked bacon in strips<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">small chili pepper<\/span> <span class=\"vrtl-recipe__ingredient-note\">optional<\/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\">Salt and black pepper to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Grated Pecorino Romano<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Dry white wine for deglazing<\/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\">Heat oil and brown the guanciale.<\/li>\n<li class=\"vrtl-recipe__step\">Saut\u00e9 the onion with salt.<\/li>\n<li class=\"vrtl-recipe__step\">Add the artichokes and brown with a splash of water.<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate fava beans, lettuce, and peas, then lower the heat.<\/li>\n<li class=\"vrtl-recipe__step\">Add chili pepper and white wine, let evaporate for 5\u20137 minutes.<\/li>\n<li class=\"vrtl-recipe__step\">Add mint and parsley at the end.<\/li>\n<li class=\"vrtl-recipe__step\">Cook the pasta al dente, reserve some cooking water.<\/li>\n<li class=\"vrtl-recipe__step\">Mix the pasta with the Vignarola and reserved water.<\/li>\n<li class=\"vrtl-recipe__step\">Saut\u00e9 briefly with olive oil.<\/li>\n<li class=\"vrtl-recipe__step\">Serve with grated Pecorino and pepper to taste.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p>For a vegan version, omit the guanciale and cheese; add more oil.<\/p>\n<\/div>\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 src=\"https:\/\/www.youtube.com\/embed\/CdiivHanviQ\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &#8220;vignaroli,&#8221; 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. Watch the video with all the steps Below you can watch the video with all the steps of the recipe to prepare pasta alla vignarola romana in a clear and enjoyable way. If you haven&#8217;t already, subscribe to my YouTube channel so you don&#8217;t miss any updates. Don&#8217;t forget to follow me on Instagram! Main ingredients For 2 people &#x23f1; Preparation: 20 min \u00a0|\u00a0 &#x23f1; Cooking: 25 min 160\u2013180 g of rigatoni or short pasta 2 medium artichokes 100 g of fresh shelled fava beans 100 g of fresh shelled peas 4\u20135 leaves of chopped romaine lettuce 2 finely chopped onions 40\u201350 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. Saut\u00e9 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 saut\u00e9 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\u20133 days in the fridge. Reheat gently. What to do if I can&#8217;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! Prepare this recipe at home, share your photos and comments. If you liked it, subscribe to my YouTube channel and Instagram. I would love to see your results! Enjoy your meal! Roman Pasta alla Vignarola: authentic spring tradition A spring dish that brings together artichokes, fava beans, peas, and guanciale in authentic Roman pasta alla vignarola. DishFirst course CuisineItalian Preparation time20 minutes Cooking time25 minutes Total time45 minutes Servings2 Calories538 kcal AuthorMia Villar Raurich Tagsdelicious, fresh, spring 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. Saut\u00e9 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\u20137 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. Saut\u00e9 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 &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":14123,"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":[2798,3041,159,2829,87,1616,3042],"class_list":["post-16558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-artichokes-2","tag-fava-beans-2","tag-guanciale-es","tag-peas-2","tag-pecorino-romano-es","tag-rigatoni-en","tag-romaine-lettuce"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Roman Vignarola Pasta: Authentic Spring Tradition ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"A spring dish that brings together artichokes, fava beans, peas, and guanciale in authentic Roman vignarola pasta.\" 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