Updated: Aug 28
1 pound Linguine Pasta
4 oz Cubed Guanciale
1 Tbsp Extra Virgin Olive Oil, plus more for serving
1 jar Artichokes, roughly chopped
Salt and Ground Pepper to taste
1 Tbsp grated lemon zest, plus 3 tbsp. lemon juice
1 cup Parmesan cheese, finely grated, plus more for serving
1/2 cup finely chopped fresh flat-leaf parsley, chives or basil
In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 2 cups of the cooking water, then drain.
In the same pot over medium setting, heat the oil until shimmering. Add the guanciale and cook, stirring, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer to a small plate; set aside.
Add the artichokes to the pot and cook, stirring, until they begin to brown at the edges, 3 to 4 minutes. Remove the pot from the heat. Transfer half the artichokes to a small bowl. Reserve the pot.
In the same pot over medium heat, bring 1 cup of the remaining cooking water to a simmer, scraping up any browned bits. Add the artichokes, pasta, lemon zest, lemon juice, guanciale, Parmesan and parsley (or chives or basil). Cook, tossing to combine, just until the noodles are heated through, 1 to 2 minutes; add more reserved water as needed to make a silky sauce. Taste and season with salt and pepper.
Transfer to a serving bowl and top with additional oil and Parmesan. Buon Appetito!
Recipe Notes: Everybody Loves Italian