- GIANLUCA’S RECIPE CORNER -
April 2026
RIGATONI ALLA VIGNAROLA
A classic taste of spring from the Lazio region, this dish celebrates the season’s freshest ingredients: tender peas, fava beans, and artichokes, brought together with guanciale in a vibrant sauce that perfectly coats each rigatoni.
Simple and rustic, it captures the essence of Italian countryside cooking.
Recipe courtesy of Sous Chef Filippo Flamini.
RIGATONI ALLA VIGNAROLA
Serves 4 people
Ingredients:
2 scallions, chopped
½ cup English peas, shelled
½ cup artichokes, cleaned & quartered
½ cup fava beans, shelled & peeled
4 oz. pecorino Romano, grated
Preparation:
Bring 5–6 quarts of water to a boil with 2 Tbs. salt.
In a large sauté pan, add guanciale and sauté 2–3 minutes over medium-low heat until golden and crispy. Remove with a slotted spoon and set aside, keeping the fat in the pan.
Add scallions to the pan and sauté 1–2 minutes, then add peas and artichokes. Cook 2–3 minutes, add fava beans for another 2 minutes, then return the guanciale to the pan.
Cook rigatoni in boiling water 8–10 minutes until al dente, reserving 2 oz. pasta water.
Whisk pecorino with olive oil and reserved water until creamy.
Drain pasta, combine with sautéed vegetables and guanciale over low heat 2–3 minutes. Stir in pecorino cream until sauce is smooth. Serve immediately.
Buon Appetito!!!
Most ingredients are available in our online store: donatoonlinestore.com
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