Makes 6 servings
Fresh, homemade pasta always hits a little different, and this macaroni is made using a traditional Italian chittara, a wire cutting tool. We don't all have a chitarra hanging around, so you can use hand cut noodles or buy fresh or dried pasta at the store. You may even be able to find chitarra-cut macaroni at specialty markets.
Ingredients
Fried Artichokes
- 3 large globe artichokes, cleaned, trimmed, and choke removed
- Juice of 1 lemon
- Olive oil for deep-frying
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Onion Purée
- 3 tablespoons extra-virgin olive oil
- 2 medium sweet white onions, thinly sliced
- 1 garlic clove, smashed
- 1/4 cup dry white wine
- Brodo (Meat Broth) or water, as needed
Pasta
- 8 oz guanciale, cut into large squares
- 1 1/4 lb Maccheroni alla Chitarra or 1 lb dried maccheroni alla chitarra
- 2 oz (1/4 cup) unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons grated Parmigiano-Reggiano, plus more as needed for serving
- 3 tablespoons grated Pecorino Romano, plus more as needed for serving
- 6 egg yolks
Directions
- Cut the artichokes in half lengthwise if not done already and slice thinly. Place the sliced artichokes in a bowl, add the lemon juice, and toss to coat evenly.
- Add about 3 inches of olive oil to a deep pot and heat to 325°F over medium heat. Add the sliced artichokes (work in batches so you don’t overcrowd the pan) and deep-fry until crispy, about 3 minutes. Drain the artichokes on paper towels and season with salt. Set aside.
- Heat the 3 tablespoons of the extra-virgin olive oil in a 4-quart Dutch over medium heat. Add the onions and garlic and stir to coat with the oil. Sauté, stirring often, until the onions are slightly tender and just starting to brown, about 10 minutes.
- Add the wine and stir well to deglaze the pan. Purée the onion mixture in a food processor, adding a bit of water or broth to make a smooth sauce. Season with a pinch of salt and pepper, if needed. Keep warm.
- Heat a medium sauté pan over low heat. Add the guanciale and cook slowly, turning as necessary to cook evenly, until crispy, about 5 minutes. Blot on paper towels and set aside.
- Bring a large pot of salted water to a boil over high heat. Add the maccheroni and stir to submerge and separate the strands. Cook, uncovered, until just tender (al dente), about 4 minutes for fresh maccheroni or 8 to 10 minutes for dried (check the cooking time for your pasta).
- Drain the pasta in a colander. Shake well to remove any water clinging to the pasta. Pour the drained pasta into a large serving bowl. Add the butter, the 2 tablespoons extra-virgin olive oil, the Parmigiano-Reggiano, and Pecorino Romano and toss to coat evenly.
- To serve the pasta, spread some of the onion purée on individual plates, top with a nest of maccheroni, and place an egg yolk on the top in the center of the pasta. Garnish with the crispy guanciale and fried artichokes across the pasta. Sprinkle with additional cheese, if desired.
