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