FETTUCCINE WITH ARTICHOKES & GUANCIALE

A rustic Roman-style pasta dish bursting with bold flavors

Fettuccine with Artichokes and Guanciale is a true celebration of Roman tradition and seasonal simplicity.

With the earthy flavor of fresh artichokes and the savory richness of guanciale (Italian cured pork cheek), this pasta brings depth and heart to your table.

Finished with a light dusting of cheese and black pepper, it’s elegant yet comforting — just like Nonna would make.

💛 Why Nonna Loves This Recipe

Nonna adores this dish because it transforms humble, seasonal ingredients into something luxurious.

Artichokes remind her of Sunday mornings at the market, and guanciale, with its deep, rich flavor, adds just the right touch of indulgence.

This pasta is all about balance, texture, and love.

⏱️ Cooking Time

• Preparation Time: 20 minutes

• Cooking Time: 25 minutes

• Servings: 4 people

• Difficulty: Medium

• Cost: Medium

📝 Ingredients

• 12 oz (340 g) fettuccine

• 3 fresh artichokes, cleaned and sliced thin

• 3.5 oz (100 g) guanciale, diced

• 2 tbsp extra virgin olive oil

• 1 garlic clove, peeled and crushed

• 1/4 cup dry white wine

• 1/2 lemon, for acidulated water

• Salt, to taste

• Freshly ground black pepper, to taste

• Grated Pecorino Romano cheese, to finish (optional)

• Fresh parsley, chopped (optional)

👩‍🍳 Method

Step 1 – Clean the Artichokes

Fill a bowl with cold water and add the juice of half a lemon. Clean the artichokes by removing tough outer leaves, then slice them thinly and place in the acidulated water to prevent browning.

Step 2 – 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 3 – 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 10 minutes. Add a splash of water if needed.

Step 4 – Cook the Pasta

In the meantime, bring a large pot of salted water to a boil. Cook the fettuccine 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 and fresh parsley if desired.

🥄 Nutritional Facts (Per Serving)

💡 Tips and Tricks

• You can substitute pancetta if you don’t have guanciale, but the flavor will be slightly less intense.

• Use baby artichokes if you can find them—they require less cleaning.

• Add a little crushed red pepper for a spicy touch.

• Want it vegetarian? Skip the guanciale and add more garlic and herbs.

• Leftovers? Reheat in a pan with a splash of water to revive the creamy texture.

Fettuccine with Artichokes and Guanciale

Fettuccine with Artichokes and Guanciale is a true celebration of Roman tradition and seasonal simplicity.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients

• 12 oz (340 g) fettuccine
• 3 fresh artichokes, cleaned and sliced thin
• 3.5 oz (100 g) guanciale, diced
• 2 tbsp extra virgin olive oil
• 1 garlic clove, peeled and crushed
• 1/4 cup dry white wine
• 1/2 lemon, for acidulated water
• Salt, to taste
• Freshly ground black pepper, to taste
• Grated Pecorino Romano cheese, to finish (optional)
• Fresh parsley, chopped (optional)

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👩‍🍳 Method

Step 1 – Clean the Artichokes

Fill a bowl with cold water and add the juice of half a lemon. Clean the artichokes by removing tough outer leaves, then slice them thinly and place in the acidulated water to prevent browning.

Step 2 – 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 3 – 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 10 minutes. Add a splash of water if needed.

Step 4 – Cook the Pasta

In the meantime, bring a large pot of salted water to a boil. Cook the fettuccine 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 and fresh parsley if desired.

Keyword fettuccine, fettuccine with artichokes, fettuccine with artichokes and guanciale

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