Spaghetti with Artichokes, Guanciale and Pecorino

Method

1. Cut the guanciale into slices not too thin, remove the pepper layer and any rind.
2. Place the guanciale in a pan over medium heat (half power on induction) and let it render and become crispy, stirring occasionally.
3. While the guanciale cooks, clean the artichokes: cut off the top, trim the stem, remove the outer leaves, cut in half and remove any tough inner choke, then slice each half into 8 pieces.
4. Place the artichoke pieces in water with lemon juice to prevent oxidation.
5. Prepare a broth: in a pot of water for the pasta, add a clove of garlic, parsley sprigs, and cutmint (optional) in a small strainer or infuser.
6. When the guanciale is crispy and golden, remove it from the pan and set aside, leaving the rendered fat in the pan.
7. Increase the heat, add the drained artichokes to the pan with the guanciale fat, season with salt and add chili pepper to taste. Sauté for a few minutes.
8. Meanwhile, bring the broth to a boil and cook the spaghetti until al dente, reserving some cooking water.
9. Add the partially cooked spaghetti to the pan with the artichokes, along with a ladle of pasta water. Continue cooking, stirring gently, until the pasta is done and the sauce is creamy.
10. Turn off the heat, add grated pecorino cheese and toss well.
11. Serve the pasta, topping with the reserved crispy guanciale and an extra sprinkle of pecorino if desired.