How to make fettuccine pasta with artichokes and guanciale

Marie Luisa and Mena are sisters in law. They live between Rome and the sea and so have the best of both worlds. But wherever you live in the Lazio region, artichokes are a highlight of the vegetable year. Here they share a delicious dish combining fettuccine with artichokes and guanciale. This is cured pig cheek and if you cannot get hold of it, use pancetta. 

Fettuccine are very similar to tagliatelle: they're found in the southern Tuscan/Umbrian/Lazio region and are a bit thicker than tagliatelle beloved of regions like Emilia Romagna and Le Marche.  Therefore, if your tagliatelle don't turn out as thin and slimline as you'd like, just call them fettuccine !