Spaghettoni with artichoke gricia 😋

Take a portion, dry them well, and fry them in hot peanut oil until golden brown (this will take a couple of minutes). Drain them on paper towels and set aside.

Cut the guanciale into strips and cook it over low heat in a pan. It will gradually release its fat, and when it begins to brown, remove it and set it aside.

In the same pan with the bacon fat, toss the remaining artichokes. Cook for 15 minutes over medium-low heat.

Cook the spaghetti alla chitarra in plenty of lightly salted boiling water.

Using a ladle of the cooking water, begin to form the pecorino dough (add a little water at a time until you obtain a nice, firm, compact mixture).

Add a ladle of the artichoke cooking water to the pan, and when the pasta is al dente, add it to the pan. Finish cooking, adding cooking water as needed. Stir well.

Once the heat is off, add some of the guanciale and the pecorino cheese. Mix well until creamy. Serve with crispy guanciale, fried artichokes, and lemon zest.