List of Ingredients
- 1 LB. of macaroni
- 4.5 OZ. of smoked pancetta or bacon
- 5 artichokes
- Parsley
- Garlic
- Parmigiano Reggiano cheese, grated
- Extravirgin olive oil
- Salt
Method
Trim the artichokes, removing the thorny portions and the fuzzy choke. Then remove the hearts and set aside the most tender leaves.
Cook the tender leaves for 20 minutes in a saucepan with 1/3 cup of oil, the pancetta (sliced into strips), half a cup of water, and a pinch of salt; then remove the pancetta from the artichoke leaves and run the leaves through a vegetable mill with the cooking liquid to form a sauce.
Meanwhile, cook the macaroni in salted boiling water.
Chop the artichoke hearts into cubes and sauté them in a large pan with garlic, oil, parsley, and the reserved pancetta, cut into cubes.
Add the artichoke sauce, salt, a ladleful of the pasta cooking water, and the pasta once al dente, allowing it to finish cooking in the sauce.
Serve with plenty of grated cheese and freshly ground pepper.