Guanciale, artichoke and pecorino linguine
- Published: 19 Mar 25
- Updated: 26 May 25
Similar to carbonara and using some distinctly Roman ingredients, this five ingredient, silkily sauced guanciale, artichoke and pecorino linguine is easy to make, thanks to a simple trick of boiling the pasta in minimal water.
Loved this dish? Try mini sausage meatballs with spaghetti arrabbiata for your next weeknight pasta fix.
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Serves 4 -
Prep time 5 min. Cook time 15 min
Before you start
Less water means a higher starch ratio, and more starch makes emulsification with liquid fats easier. In this recipe, there’s the rendered fat from the guanciale, oil from the marinated artichokes and the fat from the pecorino, so the extra-starchy water helps create a foolproof silky sauce.
Nutrition
- Calories
- 546kcals
- Fat
- 27g (7.5g saturated)
- Protein
- 19g
- Carbohydrates
- 56g (3g sugars)
- Fibre
- 4.7g
- Salt
- 1.7g
delicious. tips
Easy swaps You could use pancetta if you can’t get hold of guanciale, and substitute sun-dried tomatoes for the artichokes if you prefer.
Guanciale is peppery Italian cured pig’s jowl or cheek, traditionally used for carbonara. Buy in Waitrose and Ocado, some butchers and delis and online (see Easy Swaps).
Most of the water you cook the pasta in will end up in the sauce, so don’t season it as heavily with salt before you boil the pasta.
Using a sauté or deep frying pan to cook the pasta works well as the pasta can lie flat and be submerged in the water. If you don’t have one that will fit, use a large saucepan. Add the pasta and leave for 30 seconds to soften a little at one end, then gently bend the pasta using tongs so the other end issubmerged in the water too.