Bucatini with crispy zampone and artichokes

Name: Bucatini with crispy zampone and artichokes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Bucatini pasta 11.3 oz; Zampone (pork trotters) 2.2 lbs; Artichokes 5; Water ¾ cup; Lemons 1; Parsley 4 sprigs; Garlic 1 clove; Fine salt to taste; Black pepper to taste

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1120

Calories per serving

Lactose Free

Energy Kcal 1120
Carbohydrates g 68.8
of which sugars g 4.3
Protein g 64.6
Fats g 65.1
of which saturated fat g 21.29
Fiber g 7.9
Cholesterol mg 237
Sodium mg 2147

Difficulty: Very easy
Prep time: 15 min
Cook time: 45 min
Serving: 4
Cost: Low

PRESENTATION

Bucatini con zampone croccante e carciofi—now that's a dish that just screams holiday vibes, especially around Christmas in Lazio. And here's the thing, the star of the show is really the bucatini pasta—thicker than spaghetti, with that cool hollow center that soaks up all the goodness. Really, it’s special.

So here's the deal: the crispy zampone is where the magic happens. This pork dish is a pretty big deal in Italy, especially during Christmas. It's sliced and seared until it's beautifully golden on the outside while staying perfectly tender inside. And look, the rich pork pairs with artichokes, adding a little tangy sharpness that just clicks.

Folks in Lazio—masters of the artichoke—have been adding these to dishes forever. When you toss them with parsley and just the right pinch of salt and pepper, you end up with something moist and full of flavor. And the sauce? Seriously good. It’s not just a simple meal; it’s the kind of artichoke pasta recipe that feels fancy but super comforting.

And listen, when you’re after a dish that makes a splash but stays grounded in authentic Italian cooking, this pork and artichoke pasta does the trick. The bucatini pasta stands up to those bold, meaty flavors. Plus, the way the crispy zampone mingles with the crispy bits of artichoke gives each bite a mix of textures—some tender, some golden, some crunchy.

People in Lazio are really really good at balancing things: the hearty pork, the fresh green taste of artichokes, and a hint of parsley all come together in perfect harmony. If you’re into traditional Italian recipes, this one shows off the best parts of regional Italian cuisine. And truthfully, even though zampone might sound fancy, it’s actually pretty easy to whip up if you can find it.

This makes it a great choice for anyone craving an Italian pasta dish with a bit of a wow factor for a special night. It's the kind of food that brings everyone together, especially when you want something a little special but still 100% classic. This dish is sure to impress while giving everyone that warm, festive feeling. For real.

How to prepare Bucatini with crispy zampone and artichokes

To prepare bucatini with crispy zampone and artichokes, start by cleaning the artichokes (for all details, check our cooking school how to clean artichokes): cut the artichoke stem at the base. With the help of a small knife, remove the tougher outer leaves 1. Cut the artichoke in half and then remove the choke: use a teaspoon to cut around the entire inner perimeter of the artichoke 2. At this point, cut the artichokes into strips 3 and

place them in a bowl full of water where you squeezed the lemon juice 4 to prevent them from darkening, also leave the squeezed lemon in the water for better results. Place a large pot filled with water on the heat and cook the zampone in its casing for about 20 minutes 5. Once cooked, drain the zampone, take it out of the thermal bag 6

and let it drain in a colander 7. Remove the skin 8 and cut the zampone into slices 9.

Chop the zampone coarsely 10. Set aside the chopped zampone and place a pan on the heat, pour a drizzle of oil 11, add a clove of garlic 12 and

the chopped parsley 13. Drain the artichokes from the water, remove the lemon with a kitchen tongs 14, and add the artichoke strips to the pan 15.

Sauté the artichokes in the pan over high heat for about 10 minutes until they soften, adding 200 ml (about 7/8 cup) of water 16 to prevent them from drying out during cooking. Salt 17, pepper to taste, and remove the clove of garlic 18.

In another pan, add the chopped zampone 19 and cook it over high heat for a few minutes, just enough to make it crispy, then add the sautéed artichokes in the same pan 20 and cook for a few minutes to flavor. Meanwhile, place a large pot of salted water on the heat, bring to a boil, and add the bucatini 21.

Cook them until they are al dente, drain them, being careful to reserve some of the cooking water 22. Add the pasta to the artichoke and zampone sauce, mix to combine the ingredients, and add a ladle of cooking water 23. Sauté the bucatini with zampone and artichokes in the pan for a minute and then serve them hot 24.

Storage

It is recommended to consume bucatini with crispy zampone and artichokes immediately. If there are leftovers, store them in the refrigerator in an airtight container for up to one day. Freezing is not recommended.

Advice

As an alternative to artichokes, you can use seasonal vegetables: mushrooms, zucchini, or peppers will work perfectly. If you do not like bucatini, you can use other pasta shapes such as linguine or thick spaghetti.

For the translation of some texts, artificial intelligence tools may have been used.