Artichoke Pasticcio

Method

1. Cut the guanciale into strips about 1 cm thick and let them sizzle in a pan.
2. Bring a pot of salted water to a boil. Break the large reginelle pasta roughly and add it. Cook for 2 minutes over high heat, then turn off the heat, cover, and let the pasta absorb for about 5 minutes.
3. Cut the previously prepared Roman-style artichokes into rough pieces.
4. Add the artichoke pieces to the pan with the guanciale and mix well.
5. Add the parsley-garlic olive oil and continue cooking for a few moments.
6. Drain the pasta (it should be al dente) and add it to the pan with the sauce, along with some pasta cooking water.
7. Transfer everything to a large bowl.
8. Add the artichoke stem cream, then add a generous amount of grated pecorino romano and mix until combined.
9. Prepare a baking dish: spread a little sauce on the bottom. Layer the pasta, pieces of fior di latte, more pecorino, dots of artichoke cream, and repeat until all ingredients are used.
10. Finish with a drizzle of parsley-garlic olive oil on top.
11. Bake at 200°C (400°F) for about 20 minutes until golden and gratinated.
12. Allow the pasticcio to cool slightly and set before cutting into portions. Serve warm.