Tagliatelle ai Carciofi

Name: Tagliatelle ai Carciofi
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g tagliatelle; 4 artichokes; 2 garlic cloves; 40 g Pecorino; 1 handful parsley; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

In the springtime kitchens of Rome, Tagliatelle ai Carciofi emerges as a seasonal delight, rooted in the city’s rich culinary tradition. This dish celebrates the arrival of fresh artichokes, a beloved ingredient that signals the end of winter's grip. Roman cooks have long favored this simple yet elegant preparation, allowing the artichokes to shine alongside ribbons of tagliatelle.

The dish offers a harmonious blend of earthy artichokes and garlic, kissed by the fruity warmth of olive oil. Pecorino cheese lends a salty, creamy note, while fresh parsley adds a hint of brightness. Each bite should wrap around the pasta, creating a delicate balance that captures the essence of Roman spring.

Ingredients

400 gtagliatelle
4artichokes
2garlic cloves
40 gPecorino
1 handfulparsley
3 tbspolive oil
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Once boiling, add a generous amount of fine sea salt to the water. This will season the pasta as it cooks, enhancing its flavor.
While the water is heating, prepare the artichokes. Remove the tough outer leaves until you reach the tender, pale green ones. Trim the stems and cut off the top third of the artichoke. Slice the artichokes thinly, about 1/4 inch thick, to ensure they cook evenly.
In a wide pan, heat 3 tablespoons of olive oil over medium heat. Add the sliced artichokes and sauté them gently. Stir occasionally until they are golden brown and tender, which should take about 8-10 minutes. This will develop their flavor and soften their texture.
Mince the 2 garlic cloves and add them to the pan with the artichokes. Cook for an additional 1-2 minutes until the garlic is fragrant, being careful not to let it burn. This will infuse the oil with a rich garlic aroma.
Finely chop a handful of parsley and add it to the pan. Stir to combine, allowing the parsley to wilt slightly. Taste the mixture and add fine sea salt as needed to enhance the flavors.
Once the water is boiling and salted, add 400 g of tagliatelle. Cook the pasta until it is just shy of al dente, as it will finish cooking in the sauce. Reserve a cup of the starchy pasta water before draining.
Add the drained tagliatelle to the pan with the artichokes. Toss everything together, adding some reserved pasta water to loosen the sauce and help it cling to the pasta. The pasta should be well-coated and glossy.
Grate 40 g of Pecorino cheese over the pasta and toss again to combine. The cheese will melt into the sauce, adding a creamy texture and savory depth. Serve the Tagliatelle ai Carciofi hot, garnished with additional parsley if desired.