Spaghetti with Artichokes and Guanciale

Method

1. Prepare the broth for the pasta: add salt, parsley, mint, and garlic.
2. For two people, take two slices of guanciale. Remove the pepper first.
3. Cook the guanciale until crispy.
4. Clean and slice one artichoke for two people.
5. Squeeze the artichoke slices well and add them to the rendered guanciale fat.
6. Add the broth to the artichokes and let them cook, allowing them to splash around.
7. Cook the spaghetti in the broth.
8. Turn off the heat. Add pecorino cheese generously, letting it snow over the pasta.
9. Top with crispy guanciale pieces (hailing).
10. Serve with a piece of guanciale and artichoke.