Pasta alla vignarola

To prepare the Vignarola Pasta, start by cutting the guanciale into half-inch strips 1. Clean the artichokes: remove the tougher outer leaves 2, then eliminate the stem and clean the base. Remove the tips with a clean cut 3.

Cut the artichokes in half 4 and scrape away the central fuzz. Thinly slice the artichokes 5 and immediately place them in a bowl with lemon juice to prevent browning 6.

Wash and cut the lettuce into strips 7. Shell the peas 8 and the broad beans 9.

In a hot skillet, add the guanciale 10 and sauté until crispy and golden 11, then transfer it to a strainer 12, keeping the rendered fat in the skillet.

In the same skillet, add the artichokes, sauté briefly, then deglaze with white wine and let the alcohol evaporate 14. At this point, add the broad beans 15.

Also add the peas 16, season with salt 17, cover with a lid 18, and cook for 10 minutes over medium heat.

Finally, add the lettuce 19 and cook for a few minutes, just until wilted 20. Meanwhile, boil the penne rigate in salted boiling water 21.

Meanwhile, the vegetables will be cooked 22: take half of them and transfer them to a bowl 23, then blend with an immersion blender 24.

Pour the obtained cream into the skillet with the remaining half of the vegetables 25, then drain the pasta very al dente and add it here 26. Add a ladle of pasta cooking water and finish cooking 27.

Turn off the heat and finish with grated Pecorino cheese to taste and the reserved crispy guanciale 28. Mix 29 and immediately serve your Vignarola Pasta 30!