Prepare the base:
Start by finely chopping the onion. Heat a splash of olive oil in a large pan over medium heat. Add the chopped onions and stir frequently, letting them soften and golden.
Cook the guanciale:
Add the guanciale to the pan with the onions, stirring until it crisps up and releases all its flavor. Once golden and crispy, remove the guanciale with a slotted spoon, leaving the fat in the pan. Then set aside.
Sauté the artichokes:
In the same pan, using the residual fat from the guanciale, add Sfiziosì artichoke hearts. Sauté them over medium heat until they become slightly browned and take on a crispy, flavorful exterior. This should take about 2-3 minutes. Once done, remove the pan from the heat.
Cook the pasta:
Bring a large pot of salted water to a boil. Add the penne (or rigatoni) and cook according to package instructions until al dente. Then drain them.
Combine everything:
Add the pasta to the pan with the sautéed artichokes and guanciale. Lower the heat to medium-low, then stir everything together, letting the flavors meld.
Add the pecorino:
Generously sprinkle grated pecorino cheese over the pasta while stirring, creating a creamy, savory sauce. Adjust seasoning with salt and pepper to taste.
Serve and enjoy:
Serve your artichokes pasta, and for an extra touch, sprinkle with some more freshly grated cheese.
Buon appetito!
