Pasta with Roman Vignarola

Method

1. Trim the artichokes: remove the tough outer leaves, cut off the tips, and remove the fuzzy choke. Slice them thinly.
2. Shell the fresh fava beans and fresh peas.
3. Cut the pancetta into small strips or cubes.
4. Finely slice the spring onion (or onion).
5. Heat a generous drizzle of extra virgin olive oil in a large pan. Add the pancetta and let it render its fat without becoming too crispy.
6. Add the sliced onion and cook until softened.
7. Add the sliced artichokes and season with salt. Cook until they start to brown, then add a splash of water and let them simmer.
8. Add the fava beans and peas. Continue cooking gently.
9. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
10. Take the tougher outer leaves of the lettuce and add them to the pan as a sort of side vegetable. Let them wilt.
11. When the vegetables are tender, add a generous grating of pecorino cheese and a good grind of black pepper.
12. Drain the pasta (reserving some pasta water) and add it to the pan with the vignarola. Toss everything together, adding a little pasta water if needed to create a creamy sauce.
13. Serve hot with an extra grating of pecorino and a drizzle of olive oil.