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Ingredients
4 Servings
4 Servings
- 400g rigatoni
- 180g grated pecorino romano
- Black ground pepper, to taste
- 3 violetti artichokes
- Sunflower oil
- 200g diced guanciale
- 4 mint leaves
Instructions
Trim the artichokes and slice them very thinly (a la julienne).
Deep fry the artichoke slices in sunflower oil at 160°C until golden and crispy.
In a warm pan, roast the diced guanciale until brown and crunchy, then remove from heat.
Cook the rigatoni in salted boiling water until al dente.
When the pasta is ready, toss it in the guanciale pan over low heat for 1 minute, then turn off the heat.
Add the grated pecorino romano, mint leaves, and black pepper to taste; mix well.
Divide the pasta among 4 plates and top with the artichoke chips. Enjoy!
30 min
