Smash burger with umami mayo

Guanciale, Artichoke, and Pecorino tagliatelle

This is a rustic yet refined pasta dish that balances rich, cured pork with bright, tender artichokes and sharp Pecorino cheese. Wide tagliatelle ribbons are tossed in a silky sauce made from rendered guanciale fat, garlic, and a splash of pasta cooking water. Sliced artichoke hearts add a pleasant, slightly nutty bite and a touch of sweetness, while grated Pecorino brings salty, tangy depth. Finished with a grind of black pepper and a scattering of fresh herbs, this dish is comforting and elegant—ideal for a cozy weeknight or a simple dinner party.

Serves: 4│30 min

Ingredients

12 oz (340 g) tagliatelle

• 6 oz (170 g) guanciale, rind removed and cut into 1/4-inch strips (pancetta can be substituted if needed)

• 1 lb (450 g) artichoke hearts, trimmed and quartered (fresh or thawed frozen; if using canned, drain and halve)

• 3 tbsp extra-virgin olive oil

• 1 small shallot, finely chopped

• 2 garlic cloves, thinly sliced

• 1/4 cup dry white wine

• 1/2 cup reserved pasta cooking water (more as needed)

• 3/4 cup finely grated Pecorino Romano (plus extra for serving)

• 1 tbsp fresh lemon juice

• Zest of 1 lemon (optional, for brightness)

• Freshly ground black pepper

• Salt (for pasta water)

• Fresh parsley or chives, chopped, for garnish (optional)

Instructions

Prepare pasta water and cook tagliatelle

• Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4–6 quarts of water).

• Cook the tagliatelle until al dente according to package instructions. Reserve 1 cup of pasta cooking water, then drain, keeping the pasta hot.

  1.Crisp the guanciale

• While the pasta water heats, warm a large skillet over medium heat.

• Add the guanciale (no oil needed if it’s fatty). Cook, stirring occasionally, until the fat renders and the strips are crisp and golden, about 6–8 minutes.

• Remove the guanciale with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the skillet.

  2. Cook the artichokes and aromatics

• Add the olive oil to the skillet with the rendered fat if the pan seems dry.

• Add the shallot and cook over medium heat until translucent, about 2 minutes.

• Add the garlic and cook until fragrant, about 30 seconds.

• Add the artichoke hearts and increase heat slightly. Sauté until they begin to color and soften, about 4–6 minutes.