Recipe Pasta with artichokes, guanciale and pecorino di of 20-03-2018 [Updated on 30-07-2018]
There pasta with artichokes, guanciale and pecorino cheese it is one of the first courses I tried in my recent weekend in Rome. I told you about it here, remember? The simplicity of this pasta, as you can imagine, is striking for its great delicate flavor and the goodness that is given above all by the bacon. It is impressive how every recipe prepared with this ingredient becomes nothing short of amazing!
Well, since we are in full swing, if you like today's recipe try it and let me know what you think. One dock and see you later: *
How to make pasta with artichokes, guanciale and pecorino
Clean the artichokes and cut them into thin slices. For the guide on how to clean the artichokes, click here).
Dip them gradually in water and lemon juice.
Then brown the garlic in a drizzle of oil and add the drained artichokes. Cover with a ladle of broth and cook for about 15 minutes.
Cut the bacon into small pieces.
Cook it in another pan over very low heat making it golden and crunchy.
Then add the artichokes, now softened, with a pinch of pepper.
Cook the pasta in abundant salted water.
Put the pecorino in a bowl and add a ladle of cooking water and mix to form a cream.
When the pasta is ready, drain it and transfer it to a pan with the dressing of artichokes and bacon.
Add the cream cheese and sauté everything in a pan to bind the sauce.
Your pasta with artichokes, guanciale and pecorino is ready to be served.