Ornella Buzzone

Ingredients for 4 people:

Artichokes 300 gr • Guanciale 140 gr • Porro 1 • 1 cup white wine • 2 tablespoons chopped parsley • Salt q.s. • Pepper q.b • Extra virgin olive oil 2 tablespoons • Tagliatelle 350 gr • Pecorino Romano q.b. (Alternatively parmesan)

Let’s start by cleaning the artichokes by removing the outer leaves, leaving them to soak in lemon water and flour, or just in a bowl with milk. After that we Boil them in salted water for 10 minutes.

Cut the leek making it dry in a pan with two tablespoons of oil, add the artichokes, add salt and pepper and the white wine and let it cook for 10 minutes.

In a pot we boil the pasta. We take a part of the artichokes and let’s make a cream with the pecorino, parsley and if you need a bit of cooking water from the pasta itself.

Add the pillow to the remaining artichokes and let it brown, finally combine the cream of artichoke and do the whole season for 10 minutes. Add the pasta with our sauce, serve it with a sprinkling of fresh parsley and grated pecorino.