PASTA WITH ARTICHOKES AND PANCETTA

Simple and linear this recipe of pasta with artichokes and pancetta. Linear because all aimed at enhancing the very particular flavor of the artichoke, which remains dominant even with the considerable complexity added by the pancetta, the wine and the final touch of pecorino. About the latter, be careful to make sure that it makes a contribution to the whole dish, because it is enough to exaggerate a little to ensure that everything then tastes of pecorino. So no more than two tablespoons, preferably of a non-spicy variety. For the rest, it is good to remember that a pasta with artichokes and pancetta depends above all on the quality of the pasta, artichokes and pancetta.

About artichokes all varieties are almost fine, but keeping in mind that their fundamental requirement is always freshness. If they are not really fresh artichokes it is better to leave them alone and fall back on frozen ones (in adequate quantities, of course). When you buy them, check that they are firm and without stains (better if they have tightly closed tips) with a hard stem and without soft or yellowed parts. If the stem still has leaves attached, check that they are fresh. Those for the recipe are the classic artichokes, very large and very tender. 

Since the pancetta is found in (almost) all supermarkets in Canada, it is worth making an effort to get it. Otherwise the rolled bacon is fine. The pasta must be short and able to blend with a sauce. 

Ingredients

360 g short and dry pasta

2 large and tender artichokes

80 g lean pancetta

1/2 onion

1 clove of garlic

Dry white wine

Grated Pecorino cheese

Parsley

Pepper

Extra virgin olive oil

Preparation

Remove the outer and hard leaves of the artichokes. Cut the stems 1 cm from the base of the flower, remove all the hardest outer rind and fillet the inner pith into strips. Eliminate the flowers by removing the upper half with the tips, wash them also removing any internal beard and cut them into thin wedges. In a large pan heat 3 tablespoons of oil and fry over low heat the half onion and garlic clove chopped together. When the onion has become translucent, sprinkle with half a glass of white wine (about 70 ml) and let it evaporate for a minute over slightly higher heat. Drop the artichokes into the pan, scented with a tablespoon of chopped parsley and a puree of freshly ground pepper, add a pinch of salt, wet with a coffee cup of hot water and cook over low heat and with the lid until the artichokes are adequately tender. At the end, if necessary, remove the lid and make the cooking stock shrink slightly. In a separate pan heat a tablespoon of oil and let us gently fry the bacon cut into small pieces: it must soften and brown, but do not toast it. Immediately after throwing the pasta into boiling salted water, transfer the artichoke dressing to the serving tureen, possibly kept warm. Also incorporate the bacon with all its grease, mix well and let the flavors mix for 7-8 minutes of waiting for the pasta to be cooked. Drain the pasta al dente and pour it into the tureen, mixing it into the sauce. Add two tablespoons of grated pecorino cheese (no more than two) and a little fresh parsley, stir again and serve your pasta with artichokes and pancetta still hot.