Savory, crunchy, and enveloping: this first course will certainly excite any taste bud!
Ingredients for 4 people- 300 g of Armando rigatoni
- 150 g of bacon
- 3 large artichokes
- 1 clove of garlic
- 100 g of pecorino romano
Start by cutting the guanciale into strips and removing the rind.
Remove the outer leaves and the inner beard from the artichokes and then cut them into thin slices.
In a pan, cook the guanciale over low heat. Once it has released all its fat and is crispy, set it aside.
In the same pan, sauté the garlic clove and then the sliced artichokes with the bacon fat.
Brown and add a little water, then cook for at least ten minutes.
Meanwhile, cook the pasta in plenty of lightly salted boiling water.
Once the pasta is al dente, transfer it to the pan with the artichokes, add a ladle of the pasta cooking water and finish cooking.
With the heat off, add some of the guanciale and the grated pecorino.
Mix vigorously until you obtain a nice cream (add a little more cooking water if necessary).
Finally serve with the remaining crispy bacon.
Enjoy your meal!
