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.