Treccioni with Artichokes and crispy Guanciale

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Treccioni
• 2 tablespoons Zucchi Organic Extra Virgin Olive Oil
• 1 garlic clove
• 2 small/medium sized artichokes cut in stripes
• 4 oz. thinly sliced Guanciale cut in cubes
• Sea salt
• Black Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Treccioni pasta and cook according to the package directions.
2. In a large skillet let the guanciale brown for about 7 minutes until it becomes crispy, then set apart.
3. In the same pan heat the extra virgin olive oil for about 1 minute with the chopped garlic.
4. Then add the cleaned and cut artichokes with a pinch of salt and cook for about 15 minutes.
5. Use a blender to create a cream with half of the cooked artichokes(help it become creamier adding some pasta cooking water when blending) then mix it with the other half for more texture.
6. Last add the previously cooked guanciale.
7. When the pasta is ready, add it to the pan and mix sprinkling some black pepper!