Ingredients:
- 11.3 oz Penne a Candela di Gragnano IGP
- 3 artichokes
- 3.5 oz rolled pancetta
- 2.1 oz grated Sardinian Pecorino
- 1 garlic clove
- Fresh parsley to taste
- EVO oil to taste
- Salt and black pepper to taste
- Lemon juice
Directions:
Clean the artichokes by removing tough outer leaves and tips, slice thinly and soak in lemon water to prevent browning. Heat oil in a pan with garlic, add pancetta strips and cook until crispy. Add drained artichokes, season with salt, and cook covered for about 10 minutes, adding a splash of water if needed. Cook the Penne a Candela in salted water, drain al dente, and toss in the pan with the sauce. Stir in cooking water and grated pecorino to create a creamy consistency. Finish with chopped parsley and freshly ground black pepper. Refrigerate any leftovers.
