{"id":18314,"date":"2025-05-06T11:19:57","date_gmt":"2025-05-06T09:19:57","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pates-a-la-vignarola-romaine-tradition-printaniere-authentique\/"},"modified":"2026-09-05T18:42:22","modified_gmt":"2026-09-05T16:42:22","slug":"pates-a-la-vignarola-romaine-tradition-printaniere-authentique","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/fr\/pates-a-la-vignarola-romaine-tradition-printaniere-authentique\/","title":{"rendered":"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique"},"content":{"rendered":"<p>La <strong>Pasta a la Vignarola Romana<\/strong> est l&rsquo;essence du printemps dans une assiette : quand le march\u00e9 se remplit d&rsquo;artichauts tendres, de f\u00e8ves douces et de petits pois croquants, les \u00ab\u00a0vignaroli\u00a0\u00bb, les vendeurs ambulants de la campagne romaine, rassemblaient ce qu&rsquo;il restait de l&rsquo;hiver avec les premi\u00e8res pousses printani\u00e8res de la <a href=\"https:\/\/es.wikipedia.org\/wiki\/Cocina_italiana\">cuisine italienne<\/a>.<br \/>\nDans ma version, j&rsquo;ajoute une touche de <a href=\"https:\/\/es.wikipedia.org\/wiki\/Guanciale\">guanciale<\/a> et une g\u00e9n\u00e9reuse poign\u00e9e de <a href=\"https:\/\/www.laragazzacolmattarello.com\/fr\/tag\/guanciale-fr\/\">pecorino romano<\/a>, pour que chaque rigatone s&rsquo;impr\u00e8gne d&rsquo;une saveur authentique.<br \/>\nJe vous confie mes secrets pour que les l\u00e9gumes soient cuits \u00e0 la perfection, sans perdre leur texture al dente, et pour que le guanciale apporte cette nuance saline et d\u00e9licate qui distingue cette recette classique.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Regardez la vid\u00e9o avec toutes les \u00e9tapes<\/strong><\/h3>\n<p>Ci-dessous, vous pouvez voir la vid\u00e9o avec toutes les \u00e9tapes de la recette pour pr\u00e9parer la <strong>pasta a la vignarola romana<\/strong> de mani\u00e8re claire et agr\u00e9able. Si vous ne l&rsquo;avez pas encore fait, abonnez-vous \u00e0 ma <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>cha\u00eene YouTube<\/strong><\/a> pour ne manquer aucune nouveaut\u00e9. <strong>N&rsquo;oubliez pas de me suivre sur <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_blank\" rel=\"noopener\">Instagram<\/a> !<\/strong><\/p>\n<div id=\"erdyt-6aa00fcba4721\" 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-6aa00fcba4721\" data-vid=\"CdiivHanviQ\"   data-src=\"https:\/\/www.youtube.com\/embed\/CdiivHanviQ?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/CdiivHanviQ\/hqdefault.jpg\"  alt=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique - 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>Ingr\u00e9dients principaux<\/strong><\/h3>\n<h4>Pour 2 personnes<\/h4>\n<p>&#x23f1; <strong>Pr\u00e9paration :<\/strong> 20 min \u00a0|\u00a0 &#x23f1; <strong>Cuisson :<\/strong> 25 min<\/p>\n<ul>\n<li>160\u2013180 g de rigatoni ou de p\u00e2tes courtes<\/li>\n<li>2 artichauts moyens<\/li>\n<li>100 g de f\u00e8ves fra\u00eeches \u00e9coss\u00e9es<\/li>\n<li>100 g de petits pois frais \u00e9coss\u00e9s<\/li>\n<li>4\u20135 feuilles de laitue romaine hach\u00e9es<\/li>\n<li>2 oignons finement hach\u00e9s<\/li>\n<li>40\u201350 g de guanciale ou de lard non fum\u00e9<\/li>\n<li>Pecorino romano r\u00e2p\u00e9 au go\u00fbt<\/li>\n<li>1 petit piment (facultatif)<\/li>\n<li>Huile d&rsquo;olive vierge extra<\/li>\n<li>Sel et poivre noir<\/li>\n<li>Un filet de vin blanc sec<\/li>\n<\/ul>\n<p><strong>Rappel :<\/strong> \u00c0 la fin de l&rsquo;article, vous trouverez la fiche compl\u00e8te de la recette avec les temps de pr\u00e9paration et de cuisson d\u00e9taill\u00e9s.<\/p>\n<p><img  title=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ 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=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ 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>Comment pr\u00e9parer la pasta a la vignarola romana<\/strong><\/h3>\n<h4><strong>1. Faire revenir le guanciale<\/strong><\/h4>\n<p>Faites chauffer un filet d&rsquo;huile dans la po\u00eale et ajoutez le <strong>guanciale<\/strong>. Faites cuire jusqu&rsquo;\u00e0 ce qu&rsquo;il soit dor\u00e9 et qu&rsquo;il ait rendu sa graisse, base essentielle pour la saveur.<\/p>\n<h4><strong>2. Faire suer l&rsquo;oignon<\/strong><\/h4>\n<p>Incorporez l&rsquo;<strong>oignon hach\u00e9<\/strong> et une pinc\u00e9e de sel. Baissez le feu et laissez ramollir doucement, en remuant fr\u00e9quemment.<\/p>\n<h4><strong>3. Cuisson \u00e9chelonn\u00e9e des l\u00e9gumes<\/strong><\/h4>\n<p>Ajoutez d&rsquo;abord les <strong>artichauts<\/strong> \u00e9minc\u00e9s et, apr\u00e8s quelques minutes, les <strong>f\u00e8ves<\/strong>. Si n\u00e9cessaire, ajoutez un filet d&rsquo;eau pour \u00e9viter qu&rsquo;ils ne s\u00e8chent. Ensuite, incorporez les <strong>petits pois<\/strong> et, presque \u00e0 la fin, la <strong>laitue romaine<\/strong> pour conserver sa texture.<\/p>\n<h4><strong>4. Aromatiser avec du vin et des herbes<\/strong><\/h4>\n<p>Versez un filet de <strong>vin blanc<\/strong> et laissez \u00e9vaporer 10 min. En \u00e9teignant le feu, ajoutez de la <strong>menthe<\/strong> et du <strong>persil<\/strong> hach\u00e9s pour une touche de fra\u00eecheur.<\/p>\n<h4><strong>5. Int\u00e9grer les p\u00e2tes<\/strong><\/h4>\n<p>\u00c9gouttez les p\u00e2tes al dente et transf\u00e9rez-les dans la po\u00eale. Ajoutez un peu d&rsquo;eau de cuisson, m\u00e9langez et faites sauter jusqu&rsquo;\u00e0 obtenir une finition brillante. Servez avec du <strong>pecorino<\/strong> r\u00e2p\u00e9 et une touche de poivre ou de piment.<\/p>\n<hr \/>\n<h3><strong>Astuces et recommandations<\/strong><\/h3>\n<h4><strong>Utilisez des gants pour le nettoyage<\/strong><\/h4>\n<p>Pour \u00e9viter d&rsquo;avoir les ongles tach\u00e9s en \u00e9pluchant les artichauts et les f\u00e8ves, portez des gants en plastique.<\/p>\n<h4><strong>\u00c9vitez l&rsquo;oxydation<\/strong><\/h4>\n<p>Gardez les artichauts dans de l&rsquo;eau citronn\u00e9e jusqu&rsquo;au moment de les cuisiner.<\/p>\n<h4><strong>Ajustez la tendret\u00e9<\/strong><\/h4>\n<p>Pour des l\u00e9gumes tr\u00e8s al dente, n&rsquo;ajoutez pas d&rsquo;eau ; pour plus de tendret\u00e9, ajoutez des cuill\u00e8res \u00e0 soupe d&rsquo;eau chaude pendant la cuisson.<\/p>\n<h4><strong>Versions v\u00e9gane et v\u00e9g\u00e9tarienne<\/strong><\/h4>\n<p>Omettez le guanciale et le pecorino pour une option v\u00e9gane ; conservez le pecorino si vous \u00eates v\u00e9g\u00e9tarien pour un surplus d&rsquo;onctuosit\u00e9.<\/p>\n<hr \/>\n<h3>Questions fr\u00e9quentes<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Puis-je utiliser d&rsquo;autres p\u00e2tes courtes ?<\/h4>\n<p>Oui, les mezze maniche, penne ou mezze righe fonctionnent de la m\u00eame mani\u00e8re.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Peut-on la pr\u00e9parer \u00e0 l&rsquo;avance ?<\/h4>\n<p>La vignarola est meilleure apr\u00e8s avoir repos\u00e9 et se conserve 2\u20133 jours au r\u00e9frig\u00e9rateur. R\u00e9chauffez doucement.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Que faire si je ne trouve pas de guanciale ?<\/h4>\n<p>Utilisez du lard non fum\u00e9 s\u00e9ch\u00e9 uniquement avec du poivre ; la saveur sera tr\u00e8s similaire.<\/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\": \"Puis-je utiliser d'autres p\u00e2tes courtes ?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Oui, les mezze maniche, penne ou mezze righe fonctionnent de la m\u00eame mani\u00e8re.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Peut-on la pr\u00e9parer \u00e0 l'avance ?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"La vignarola est meilleure apr\u00e8s avoir repos\u00e9 et se conserve 2\u20133 jours au r\u00e9frig\u00e9rateur. R\u00e9chauffez doucement.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Que faire si je ne trouve pas de guanciale ?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Utilisez du lard non fum\u00e9 s\u00e9ch\u00e9 uniquement avec du poivre ; la saveur sera tr\u00e8s similaire.\"\n        }\n      }\n    ]\n  }\n  <\/script><\/p>\n<hr \/>\n<hr \/>\n<h3><strong>Recettes li\u00e9es<\/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>P\u00e2tes aux artichauts, asperges et petits pois<\/strong><\/a> : Un plat printanier qui associe artichauts, asperges et petits pois dans une sauce l\u00e9g\u00e8re, prouvant qu&rsquo;on peut obtenir beaucoup de saveur sans recourir \u00e0 la viande ni aux tomates.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/fr\/risotto-a-la-milanesa-risotto-alla-milanese-la-ricetta-tradicional-italiana\/\">Risotto alla milanese<\/a><\/strong> : La version traditionnelle de ce classique milanais, avec du riz Carnaroli, du safran et de la moelle de b\u0153uf pour une saveur cr\u00e9meuse et profonde.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/fr\/pasta-e-ceci-pasta-con-garbanzos-a-la-romana\/\">Pasta e ceci \u00e0 la romaine<\/a><\/strong> : Une recette romaine r\u00e9confortante qui unit p\u00e2tes et pois chiches dans un rago\u00fbt doux aromatis\u00e9 \u00e0 l&rsquo;ail, au romarin et avec une l\u00e9g\u00e8re touche de tomate.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Profitez de votre Pasta a la vignarola romana !<\/strong><\/h3>\n<p>Pr\u00e9parez cette recette \u00e0 la maison, partagez vos photos et commentaires. Si vous avez aim\u00e9, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">abonnez-vous \u00e0 ma cha\u00eene YouTube<\/a><\/strong> et <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a><\/strong>. J&rsquo;adorerai voir vos r\u00e9sultats !<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit !<\/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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data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/sddefault.jpg&quot;}\" data-video-id=\"tA9FGK_yVXg\">\n            <span class=\"sby-screenreader\">#Pasta al #Pesto rojo siciliano \u00a1SIN #PI\u00d1ONES y s\u00faper #econ\u00f3mico! \ud83c\udf5d\ud83c\uddee\ud83c\uddf9 (\u00a1El truco definitivo!)  #food<\/span>\n            <img  title=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ La 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 class=\"sby_play_btn_bg\"><\/span>\n            <\/div>\n                <div class=\"sby_player_wrap\">\n            <div class=\"sby_player\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n    <div class=\"sby_items_wrap\" role=\"list\" style=\"padding: 15px;\">\n\t\t<div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnRBOUZHS195Vlhn\" data-date=\"1788782909\" data-video-id=\"tA9FGK_yVXg\">\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=tA9FGK_yVXg\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/tA9FGK_yVXg\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/sddefault.jpg&quot;}\" data-video-id=\"tA9FGK_yVXg\" data-video-title=\"#Pasta al #Pesto rojo siciliano \u00a1SIN #PI\u00d1ONES y s\u00faper #econ\u00f3mico! \ud83c\udf5d\ud83c\uddee\ud83c\uddf9 (\u00a1El truco definitivo!)  #food\">\n                <img  title=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ 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\" >#Pasta al #Pesto rojo siciliano \u00a1SIN #PI\u00d1ONES y s\u00faper #econ\u00f3mico! \ud83c\udf5d\ud83c\uddee\ud83c\uddf9 (\u00a1El truco definitivo!)  #food<\/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\" 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>                    <\/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_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LlY5TzN4ZkE5NlhR\" data-date=\"1788098717\" data-video-id=\"V9O3xfA96XQ\">\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=V9O3xfA96XQ\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/V9O3xfA96XQ\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/sddefault.jpg&quot;}\" data-video-id=\"V9O3xfA96XQ\" data-video-title=\"#Ensalada pantesca: la ensalada de #patata #tradicional #italiana y... \u00a1sin gastar un #dineral! \ud83e\udd54\ud83c\uddee\ud83c\uddf9\u2728\">\n                <img  title=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ 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\" >#Ensalada pantesca: la ensalada de #patata #tradicional #italiana y... \u00a1sin gastar un #dineral! \ud83e\udd54\ud83c\uddee\ud83c\uddf9\u2728<\/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\" 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m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil\">\n                <img  title=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ 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\" >Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/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\" 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>                    <\/div>\n                                <span 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{\"adminAjaxUrl\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-admin\\\/admin-ajax.php\",\"placeholder\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/placeholder.png\",\"placeholderNarrow\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/placeholder-narrow.png\",\"lightboxPlaceholder\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/lightbox-placeholder.png\",\"lightboxPlaceholderNarrow\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/lightbox-placeholder-narrow.png\",\"autoplay\":true,\"semiEagerload\":true,\"eagerload\":true};<\/script><script type='text\/javascript' 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\">P\u00e2tes \u00e0 la Vignarola romaine : tradition printani\u00e8re authentique<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/05\/pasta_a_la_vignarola-romana-2.jpg\"  alt=\"P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ Premiers plats Recettes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Un plat printanier qui marie artichauts, f\u00e8ves, petits pois et guanciale dans d&rsquo;authentiques p\u00e2tes \u00e0 la vignarola romaine.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Plat<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Premier plat<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italienne<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Temps de pr\u00e9paration<\/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\">Temps de cuisson<\/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\">Temps total<\/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\">Portions<\/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\">Auteur<\/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\">Mots-cl\u00e9s<\/span><br \/><span class=\"vrtl-recipe__meta-value\">d\u00e9licieux, frais, printanier<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingr\u00e9dients<\/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\">artichauts moyens<\/span> <span class=\"vrtl-recipe__ingredient-note\">nettoy\u00e9s et coup\u00e9s<\/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\">f\u00e8ves fra\u00eeches \u00e9coss\u00e9es<\/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\">petits pois frais \u00e9coss\u00e9s<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__ingredient-name\">feuilles de laitue romaine coup\u00e9es<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">oignons nouveaux finement hach\u00e9s<\/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 ou lard non fum\u00e9 en lani\u00e8res<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">petit piment<\/span> <span class=\"vrtl-recipe__ingredient-note\">facultatif<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Huile d&#039;olive vierge extra<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Sel et poivre noir au go\u00fbt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Pecorino Romano r\u00e2p\u00e9<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Vin blanc sec pour d\u00e9glacer<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Pr\u00e9paration \u00e9tape par \u00e9tape<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Chauffer l&rsquo;huile et faire dorer le guanciale.<\/li>\n<li class=\"vrtl-recipe__step\">Faire revenir l&rsquo;oignon avec du sel.<\/li>\n<li class=\"vrtl-recipe__step\">Ajouter les artichauts et faire dorer avec un filet d&rsquo;eau.<\/li>\n<li class=\"vrtl-recipe__step\">Incorporer les f\u00e8ves, la laitue et les petits pois, baisser le feu.<\/li>\n<li class=\"vrtl-recipe__step\">Ajouter le piment et le vin blanc, laisser \u00e9vaporer 5 \u00e0 7 minutes.<\/li>\n<li class=\"vrtl-recipe__step\">Ajouter la menthe et le persil \u00e0 la fin.<\/li>\n<li class=\"vrtl-recipe__step\">Cuire les p\u00e2tes al dente, r\u00e9server de l&rsquo;eau de cuisson.<\/li>\n<li class=\"vrtl-recipe__step\">M\u00e9langer les p\u00e2tes avec la Vignarola et l&rsquo;eau r\u00e9serv\u00e9e.<\/li>\n<li class=\"vrtl-recipe__step\">Faire sauter bri\u00e8vement avec de l&rsquo;huile d&rsquo;olive.<\/li>\n<li class=\"vrtl-recipe__step\">Servir avec du Pecorino r\u00e2p\u00e9 et du poivre au go\u00fbt.<\/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>Pour une version v\u00e9gane, omettre le guanciale et le fromage ; ajouter plus d&rsquo;huile.<\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Vid\u00e9o<\/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>La Pasta a la Vignarola Romana est l&rsquo;essence du printemps dans une assiette : quand le march\u00e9 se remplit d&rsquo;artichauts tendres, de f\u00e8ves douces et de petits pois croquants, les \u00ab\u00a0vignaroli\u00a0\u00bb, les vendeurs ambulants de la campagne romaine, rassemblaient ce qu&rsquo;il restait de l&rsquo;hiver avec les premi\u00e8res pousses printani\u00e8res de la cuisine italienne. Dans ma version, j&rsquo;ajoute une touche de guanciale et une g\u00e9n\u00e9reuse poign\u00e9e de pecorino romano, pour que chaque rigatone s&rsquo;impr\u00e8gne d&rsquo;une saveur authentique. Je vous confie mes secrets pour que les l\u00e9gumes soient cuits \u00e0 la perfection, sans perdre leur texture al dente, et pour que le guanciale apporte cette nuance saline et d\u00e9licate qui distingue cette recette classique. Regardez la vid\u00e9o avec toutes les \u00e9tapes Ci-dessous, vous pouvez voir la vid\u00e9o avec toutes les \u00e9tapes de la recette pour pr\u00e9parer la pasta a la vignarola romana de mani\u00e8re claire et agr\u00e9able. Si vous ne l&rsquo;avez pas encore fait, abonnez-vous \u00e0 ma cha\u00eene YouTube pour ne manquer aucune nouveaut\u00e9. N&rsquo;oubliez pas de me suivre sur Instagram ! Ingr\u00e9dients principaux Pour 2 personnes &#x23f1; Pr\u00e9paration : 20 min \u00a0|\u00a0 &#x23f1; Cuisson : 25 min 160\u2013180 g de rigatoni ou de p\u00e2tes courtes 2 artichauts moyens 100 g de f\u00e8ves fra\u00eeches \u00e9coss\u00e9es 100 g de petits pois frais \u00e9coss\u00e9s 4\u20135 feuilles de laitue romaine hach\u00e9es 2 oignons finement hach\u00e9s 40\u201350 g de guanciale ou de lard non fum\u00e9 Pecorino romano r\u00e2p\u00e9 au go\u00fbt 1 petit piment (facultatif) Huile d&rsquo;olive vierge extra Sel et poivre noir Un filet de vin blanc sec Rappel : \u00c0 la fin de l&rsquo;article, vous trouverez la fiche compl\u00e8te de la recette avec les temps de pr\u00e9paration et de cuisson d\u00e9taill\u00e9s. Comment pr\u00e9parer la pasta a la vignarola romana 1. Faire revenir le guanciale Faites chauffer un filet d&rsquo;huile dans la po\u00eale et ajoutez le guanciale. Faites cuire jusqu&rsquo;\u00e0 ce qu&rsquo;il soit dor\u00e9 et qu&rsquo;il ait rendu sa graisse, base essentielle pour la saveur. 2. Faire suer l&rsquo;oignon Incorporez l&rsquo;oignon hach\u00e9 et une pinc\u00e9e de sel. Baissez le feu et laissez ramollir doucement, en remuant fr\u00e9quemment. 3. Cuisson \u00e9chelonn\u00e9e des l\u00e9gumes Ajoutez d&rsquo;abord les artichauts \u00e9minc\u00e9s et, apr\u00e8s quelques minutes, les f\u00e8ves. Si n\u00e9cessaire, ajoutez un filet d&rsquo;eau pour \u00e9viter qu&rsquo;ils ne s\u00e8chent. Ensuite, incorporez les petits pois et, presque \u00e0 la fin, la laitue romaine pour conserver sa texture. 4. Aromatiser avec du vin et des herbes Versez un filet de vin blanc et laissez \u00e9vaporer 10 min. En \u00e9teignant le feu, ajoutez de la menthe et du persil hach\u00e9s pour une touche de fra\u00eecheur. 5. Int\u00e9grer les p\u00e2tes \u00c9gouttez les p\u00e2tes al dente et transf\u00e9rez-les dans la po\u00eale. Ajoutez un peu d&rsquo;eau de cuisson, m\u00e9langez et faites sauter jusqu&rsquo;\u00e0 obtenir une finition brillante. Servez avec du pecorino r\u00e2p\u00e9 et une touche de poivre ou de piment. Astuces et recommandations Utilisez des gants pour le nettoyage Pour \u00e9viter d&rsquo;avoir les ongles tach\u00e9s en \u00e9pluchant les artichauts et les f\u00e8ves, portez des gants en plastique. \u00c9vitez l&rsquo;oxydation Gardez les artichauts dans de l&rsquo;eau citronn\u00e9e jusqu&rsquo;au moment de les cuisiner. Ajustez la tendret\u00e9 Pour des l\u00e9gumes tr\u00e8s al dente, n&rsquo;ajoutez pas d&rsquo;eau ; pour plus de tendret\u00e9, ajoutez des cuill\u00e8res \u00e0 soupe d&rsquo;eau chaude pendant la cuisson. Versions v\u00e9gane et v\u00e9g\u00e9tarienne Omettez le guanciale et le pecorino pour une option v\u00e9gane ; conservez le pecorino si vous \u00eates v\u00e9g\u00e9tarien pour un surplus d&rsquo;onctuosit\u00e9. Questions fr\u00e9quentes Puis-je utiliser d&rsquo;autres p\u00e2tes courtes ? Oui, les mezze maniche, penne ou mezze righe fonctionnent de la m\u00eame mani\u00e8re. Peut-on la pr\u00e9parer \u00e0 l&rsquo;avance ? La vignarola est meilleure apr\u00e8s avoir repos\u00e9 et se conserve 2\u20133 jours au r\u00e9frig\u00e9rateur. R\u00e9chauffez doucement. Que faire si je ne trouve pas de guanciale ? Utilisez du lard non fum\u00e9 s\u00e9ch\u00e9 uniquement avec du poivre ; la saveur sera tr\u00e8s similaire. Recettes li\u00e9es P\u00e2tes aux artichauts, asperges et petits pois : Un plat printanier qui associe artichauts, asperges et petits pois dans une sauce l\u00e9g\u00e8re, prouvant qu&rsquo;on peut obtenir beaucoup de saveur sans recourir \u00e0 la viande ni aux tomates. Risotto alla milanese : La version traditionnelle de ce classique milanais, avec du riz Carnaroli, du safran et de la moelle de b\u0153uf pour une saveur cr\u00e9meuse et profonde. Pasta e ceci \u00e0 la romaine : Une recette romaine r\u00e9confortante qui unit p\u00e2tes et pois chiches dans un rago\u00fbt doux aromatis\u00e9 \u00e0 l&rsquo;ail, au romarin et avec une l\u00e9g\u00e8re touche de tomate. Profitez de votre Pasta a la vignarola romana ! Pr\u00e9parez cette recette \u00e0 la maison, partagez vos photos et commentaires. Si vous avez aim\u00e9, abonnez-vous \u00e0 ma cha\u00eene YouTube et Instagram. J&rsquo;adorerai voir vos r\u00e9sultats ! Bon app\u00e9tit ! P\u00e2tes \u00e0 la Vignarola romaine : tradition printani\u00e8re authentique Un plat printanier qui marie artichauts, f\u00e8ves, petits pois et guanciale dans d&rsquo;authentiques p\u00e2tes \u00e0 la vignarola romaine. PlatPremier plat CuisineItalienne Temps de pr\u00e9paration20 minutes Temps de cuisson25 minutes Temps total45 minutes Portions2 Calories538 kcal AuteurMia Villar Raurich Mots-cl\u00e9sd\u00e9licieux, frais, printanier Ingr\u00e9dients 180 g rigatoni 2 artichauts moyens nettoy\u00e9s et coup\u00e9s 100 g f\u00e8ves fra\u00eeches \u00e9coss\u00e9es 100 g petits pois frais \u00e9coss\u00e9s 4 feuilles de laitue romaine coup\u00e9es 2 oignons nouveaux finement hach\u00e9s 50 g guanciale ou lard non fum\u00e9 en lani\u00e8res 1 petit piment facultatif Huile d&#039;olive vierge extra Sel et poivre noir au go\u00fbt Pecorino Romano r\u00e2p\u00e9 Vin blanc sec pour d\u00e9glacer Pr\u00e9paration \u00e9tape par \u00e9tape Chauffer l&rsquo;huile et faire dorer le guanciale. Faire revenir l&rsquo;oignon avec du sel. Ajouter les artichauts et faire dorer avec un filet d&rsquo;eau. Incorporer les f\u00e8ves, la laitue et les petits pois, baisser le feu. Ajouter le piment et le vin blanc, laisser \u00e9vaporer 5 \u00e0 7 minutes. Ajouter la menthe et le persil \u00e0 la fin. Cuire les p\u00e2tes al dente, r\u00e9server de l&rsquo;eau de cuisson. M\u00e9langer les p\u00e2tes avec la Vignarola et l&rsquo;eau r\u00e9serv\u00e9e. Faire sauter bri\u00e8vement avec de l&rsquo;huile d&rsquo;olive. Servir avec du Pecorino r\u00e2p\u00e9 et du poivre au go\u00fbt. Notes Pour une version v\u00e9gane, omettre le guanciale et le fromage ; ajouter plus d&rsquo;huile. Vid\u00e9o &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":14121,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3321,3322],"tags":[3902,4004,3895,4254,3896,3970,4053],"class_list":["post-18314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-premiers-plats","category-recettes","tag-artichauts","tag-feves","tag-guanciale-fr","tag-laitue-romaine","tag-pecorino-romano-fr","tag-petits-pois","tag-rigatoni-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>P\u00e2tes \u00e0 la vignarola romaine : tradition printani\u00e8re authentique ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Un plat printanier qui associe artichauts, f\u00e8ves, petits pois et guanciale 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