Ingredients
400g fresh egg tonnarelli (or fettuccine, if preferred)150g guanciale (or pancetta, if unavailable)
120g fresh peas
120g shelled broad beans
100g asparagus spears (cut into small rounds)
2 fresh spring onions (scallions)
1/2 cup white wine
50g Pecorino Romano cheese (grated)
Fresh black truffle (for garnish)
Olive oil (for sautéing)
Salt and freshly ground black pepper, to taste
120g fresh peas
120g shelled broad beans
100g asparagus spears (cut into small rounds)
2 fresh spring onions (scallions)
1/2 cup white wine
50g Pecorino Romano cheese (grated)
Fresh black truffle (for garnish)
Olive oil (for sautéing)
Salt and freshly ground black pepper, to taste
Method
- Prepare the vegetables: Start by cleaning and thinly slicing the spring onions, including the green part. In a large skillet, heat about 4 tablespoons of olive oil over low heat. Add the sliced spring onions and sauté gently, making sure they don't brown.
- Cook the artichokes: Clean the artichokes well, removing the tough outer leaves and trimming the heart. Slice the artichokes into thin wedges, discarding the hairy part if present. Add them to the pan with the spring onions and stir to mix, letting them cook together for a minute or two.
- Add wine and simmer: Pour in the white wine and let it simmer on low heat for about 2-3 minutes, allowing the flavors to combine.
- Cook the remaining vegetables: Add the shelled peas, broad beans, and asparagus rounds to the pan with the artichokes and spring onions. Add a small splash of water to help the vegetables cook, and let everything simmer for 15-20 minutes over low heat. The vegetables should be tender but not overcooked—keep them soft but not too watery. Season with salt and pepper to taste, and if desired, drizzle with a little more olive oil to enhance the flavor.
- Crisp the guanciale: While the vegetables are cooking, slice the guanciale into thin strips. Heat a separate pan over medium heat and cook the guanciale without any fat, letting it crisp up until golden and crunchy. Once done, transfer the guanciale to a plate lined with paper towels to drain excess fat.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil and cook the tonnarelli (or fettuccine) until al dente, according to package instructions. Reserve about a cup of pasta cooking water, then drain the pasta using tongs directly into the pan with the vegetable mixture.
- Combine and finish the dish: Turn the heat back on and toss the pasta in the pan with the vegetables, adding a bit of the reserved cooking water if necessary to help everything mix together smoothly. Off the heat, add the grated Pecorino Romano and toss to combine, letting the cheese melt and create a creamy sauce.
- Serve: Divide the pasta onto plates. Top each portion with a handful of crispy guanciale, a generous sprinkle of Pecorino Romano, and freshly grated black truffle for a finishing touch.
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