Artichokes and Guanciale Pasta

    1 hour

    This is the perfect spring pasta, with fresh artichokes and crispy guanciale. Use frozen artichokes if you can't find fresh and replace guanciale with bacon if you need. For the best result, use a pasta from Gragnano, an Italian durum semolina pasta with the perfect texture.

    1 person made this

    Serves: 4 

    • 2 big fresh artichoke hearts, cleaned and cut in thin wedges
    • 120g guanciale or bacon, cut in thin strips
    • 1 red, withe or spring onion, finely sliced
    • 30g extra virgin olive oil
    • 200ml white dry wine
    • 320g short pasta, like penne, bow tie or maccheroni
    • 40g grated Pecorino romano
    • fresh ground black pepper, to taste

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Boil the artichoke hearts in abundant salted water for about 10 minutes. They should be slightly soft but still compact. Drain and reserve the cooking water.
    2. Fry the guanciale or bacon in a hot pan without any other fat. Remove with a slotted spoon and drain on paper towel.
    3. In a sauce pan cook the onion in 2 tablespoons of oil on low heat for about 10 minutes. Add the white wine, a little at the time, so the onion won't burn but soften up nicely.
    4. Return the artichokes water to the boil (adding more if needed) and cook the pasta. Drain 2 minutes before the suggested cooking time.
    5. Meanwhile, add the artichokes in the onion pan, along with half of the guanciale and some freshly ground pepper. Cook all together on high heat for a few minutes.
    6. Add the drained pasta to the artichokes pan, coat in the sauce and cook for 2 minutes, adding some cooking water to keep it moist.
    7. Remove from heat and toss with the grated Pecorino cheese. Sprinkle with the remaining guanciale and serve.


    Guanciale is an Italian cured meat or salami product prepared from pork jowl or cheeks, being similar to jowl bacon. It can be substituted with normal bacon if unavailable.

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