Rigatoni alla gricia with artichokes
Rigatoni alla gricia with artichokes is a first course of pasta, easy to prepare, cooked with just a few ingredients, bacon, pecorino romano, artichokes and black peppercorns. A very tasty recipe that stands as an excellent alternative to the classic gricia italian recipe.
Ingredients for rigatoni alla gricia with artichoke (4 people)
- 0.9 pounds of rigatoni pasta;
- 0.33 pounds of pecorino romano cheese;
- 0.33 pounds of Amatrice pork cheek;
- 4 artichokes;
- Black peppercorns.
|DIFFICULTY’||COOKING TIME||PREPARATION TIME|
|Nutritional values for one serving|
|Saturated fats||0 gr.|
|Monounsaturated fats||0 gr.|
|Polyunsaturated fats||0 gr.|
|Dietary fiber||0 gr.|
Preparation of rigatoni alla gricia with artichokes
Let’s start cleaning the artichokes, moisten the fingers with lemon juice, to avoid the blackening of the fingers.
Cut the tip of the flower for 2 or 3 cm depending on the size of the artichoke. Eliminate the hardest and most woody part of the petals. Remove the outer leaves, leafing through the base with a knife. Proceed until we get to the most tender leaves. Remove the stalk and cut the artichoke into fine wedges, 1,5 cm thick.
Soak the artichokes for at least 15 minutes in a bowl with cold water and lemon juice. This will prevent the clean artichokes from blackening.
Grate the pecorino romano cheese to make the cream cheese.
Slice the pork cheek into thin and elongated strips. Brown it in a pan for a few minutes, until the pork cheek strips are golden brown. Chop over a sprinkling of pepper.
Remove the pork cheek from the pan and put it aside on a plate.
Pour the artichokes and continue cooking for 5 minutes at medium temperature, in the pan with the fat released from the pork cheek.
Boil the water in a saucepan. When the water boils, pour the rigatoni and cook for half the cooking time indicated on the package.
Once the rigatoni pasta are cooked, drain directly into the pan with the artichokes. Cook it for the remaining cooking time, with a ladle and add some cooking water if necessary. Tos the rigatoni regularly in order to oxygenate the rigatoni.
In the meantime, prepare the pecorino cream by putting half of the grated pecorino romano cheese in a bowl together with a sprinkling of chopped pepper.
Pour a ladle of pasta cooking water, which we have kept in the pot. Mix with a whisk, adding the remaining amount of pecorino a little at a time.
Taste the rigatoni and check if they are cooked “al dente”. Add the crispy pork cheek and toss all together. Remove the pan from the stove and pour the spicy pecorino cream, tossing it all together regularly.
Add some grated pecorino romano cheese and a sprinkle of chopped pepper.
We can serve our rigatoni alla gricia with artichokes.