In the realm of Italian cuisine, few things evoke the senses quite like the tantalizing aroma of guanciale sizzling in a pan or the creamy richness of artichoke sauce coating perfectly al dente pasta. When these culinary stars align, magic happens. Enter Paccheri with Artichokes, Guanciale, and Pecorino— a dish that seamlessly marries tradition with innovation, resulting in a symphony of rich, hearty, fresh and overall delicious flavors!
Difficulty: Easy
Time of Preparation: 10 minutes
Time of Cooking: 20 minutes
Doses for: 4 people
1 bag Paccheri 500 gr / 17.6 oz
4 – ½ inch slices guanciale cioli
1 jar tuscan baby artichokes
2 cups of artichokes cream
A hand full of fresh basil
Zest of one lemon
Pecorino Montalcino Classic wedge
Garlic infused extra virgin olive oil
Extra virgin olive oil “Umbria”
Salt
Black pepper
1.Slice the guanciale in ¼ inch thick slices, then slices in ¼ inch strips.
2.Cook on a sauté pan on low heat. No need to add any oil.
3.Strain the artichokes and cut in half.
4.Once the guanciale has rendered most of the fat, add the artichokes in the same pan and cook on medium heat for 2 minutes.
5.Add the cream of artichokes and simmer for 5 minutes.
6.Bring a pot of salted water to a boil. Cook for paccheri as instructed on the package.
7.Strain and toss with the sauce. Add a cup of pasta water and 2 tablespoons of extra virgin olive oil. Sauté all together on medium heat for 5 minutes.
8.Turn off the heat. Add fresh basil and lemon zest and ½ cup pf grated Pecorino.
9.Divide in pasta bowls and garnish with some fresh basil, more lemon zest, and a drizzle of garlic olive oil.
10. Buon Appetito!
