Mafalde with Guanciale and Artichokes
A rich and flavorful dish, perfect for those who enjoy bold flavors and rustic combinations. The creaminess of the artichokes pairs beautifully with the crispiness of the guanciale, while the Mafalda pasta from Berruto perfectly holds all the flavors in an explosion of taste. A dish that wins over at first bite, bringing tradition to the table with a modern twist.
Ingredients
2 artichokes
150 g guanciale
320 g Mafalde Berruto pasta
Pecorino Romano DOP cheese, to taste
Extra virgin olive oil (EVO), to taste
Salt, to taste
Black pepper, to taste
1 glass of water
Preparation
Clean the artichokes by removing the outer tough leaves and cut them into wedges.
In a pan, sauté the artichokes with a little oil and season with salt. Add a glass of water and cover, letting them cook slowly over low heat. If needed, add a little more water.
Once cooked, remove the artichokes from the pan and set them aside.
In the same pan, slowly render the guanciale cut into strips until it becomes crispy. Set it aside.
Meanwhile, bring a pot of salted water to a boil and cook the Mafalde Berruto pasta according to the package instructions.
Halfway through the pasta cooking time, add the artichokes to the pot and continue cooking together.
Drain the Mafalde and transfer them to the pan, tossing everything together and adding a bit of pasta cooking water to help mix.
Drizzle with EVO oil, add the crispy guanciale, and generously grate Pecorino Romano DOP cheese over the dish.
Plate the pasta, grind some black pepper on top, and serve hot.
Enjoy your meal!
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