Tagliatelle with Artichokes, Guanciale, and Pecorino

Method

1. Cut the guanciale into small strips and cook in a cold pan over low heat without oil until crispy and rendered.
2. Meanwhile, clean the artichokes: remove the outer leaves, trim the stem, and slice thinly.
3. Add a drizzle of olive oil to the pan with the guanciale, then add the sliced artichokes, season with salt, and add a splash of water.
4. Cover the artichokes with a damp piece of bread paper (or parchment) and cook until tender.
5. Remove the garlic clove if used.
6. Cook the whole wheat tagliatelle in boiling salted water until al dente.
7. Drain the pasta and add it to the pan with the guanciale and artichokes.
8. Add grated Pecorino Romano cheese and toss vigorously.
9. Serve immediately.