Tagliatelle with Artichokes and Fortuna's Guanciale
Tagliatelle with Artichokes and Guanciale
I found this great recipe on Nonna's Kitchen & adapted it Fortuna's way. It is absolutely delicious!
Ingredients
- 1 package ot our Tagliatelle Bergamot
- 1 jar marinated Artichokes
- 4 oz Fortuna's guanciale, diced
- 2 tbsp extra virgin olive oil
- 1 garlic clove, peeled and crushed
- 1/4 cup dry white wine
- 1/2 lemon
- salt & ground black pepper, to taste
- Grated Pecorino Romano cheese, to finish
Method
Step 1 – Cook the Guanciale
In a wide skillet, heat olive oil over medium heat. Add the diced guanciale and cook until crispy and golden, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.
Step 2 – Sauté Artichokes
Add the garlic to the guanciale fat and sauté for 1 minute. Drain the artichokes and add them to the pan. Sauté for 5 minutes, then add the white wine. Let it evaporate and cook until the artichokes are tender, about 5 minutes.
Step 4 – Cook the Pasta
In the meantime, bring a large pot of salted water to a boil. Cook the Tagliatelli until just al dente. Reserve 1/2 cup of pasta water and drain the pasta.
Step 5 – Combine and Serve
Add the pasta to the pan with the artichokes. Toss with a bit of reserved pasta water to create a silky sauce. Return the guanciale to the pan, toss well, and season with salt and black pepper.
Plate and sprinkle with grated Pecorino Romano
Photo credit : Mangia with Nonna
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