If there was one pasta dish I could eat again and again, it’s this spaghetti with lardo and artichokes! It’s so good.
For those of you unfamiliar with lardo, it is an Italian salumi from Colonnata in Tuscany. It’s cured pork back fat and it tastes delicious. It may not be good for you but sometimes it’s good to have a bit of tasty fat.
What exactly is lardo?
Lardo has been produced in Colonnata since roman times. The hamlet of Colonnata is famous for its amazing flavour.
Traditionally lardo is cured in salt and herbs for months in cases made from the local marble.
The last time my family and I were in Tuscany we paid a visit to one of the places where lardo is produced and I brought a about a kilo home with me.
Not much of it made it back. We cooked this spaghetti with lardo and artichokes and also used it in a few other main and starter recipes.
I had planned to purchase more but never got back there.
Where can you purchase lardo outside of Italy?
Last week I was in York and came across a deli that was selling large chunks of lardo and I had to buy some. My wife Caroline was with me who promptly slapped my belly when I mentioned it. A gigantic piece was not to be but I did purchase 300g.
Any good Italian deli will be able to supply you with lardo. I have also seen it online. You are going to need to get some to make this spaghetti with lardo and artichokes of course.
About this spaghetti with lardo and artichoke recipe…
This dish is served all over Italy and it is there I first tried it before making the recipe myself.
The artichokes take this recipe up a notch. If you are not able to get fresh artichokes, just use jarred artichoke hearts.
If you can’t find lardo where you live, you could use pancetta or even bacon. It won’t be the same as this recipe but it will still be delicious.
If you like this spaghetti and lardo recipe, you might like to try some of these recipes too…
Chicken and Chorizo Risotto
Spaghetti With Lardo & Artichokes
I hope you enjoy this spaghetti with lardo and artichokes recipe. If you do try it, please leave a comment. I’d love to hear from you.