How to make traditional Italian Pasta alla Wilma with tender artichokes and crispy pancetta in honor of TV icon Wilma De Angelis
Pasta alla Wilma: The Original Artichoke and Pancetta Recipe Honoring the Beloved TV Host
When we lose a gentle and familiar icon of Italian television and cooking like Wilma De Angelis, the most beautiful way to remember her is to gather around the authentic flavors she brought into Italian homes for years with grace, passion, and an unmistakable smile.
Many remember her not only for her unforgettable songs and elegance, but also for her precious television recipe books, which elevated everyday cooking with a touch of rustic class.
Among her most famous and beloved dishes is undoubtedly Pasta alla Wilma, a sensational first course that combines the sweetness of artichokes with the flavor boost of crispy pancetta, creating an enveloping seasoning that is perfect for the season.
Follow this recipe step-by-step to replicate a great classic of Italian television tradition at home and bring a piece of our culinary history to the table!
Ingredients
Tools
Instructions: Pasta alla Wilma
1. Cleaning and Preparing the Artichokes
If using fresh artichokes, clean them carefully by removing the tough outer leaves, cutting off the tips, and clearing out the inner choke; then slice them thinly and submerge them in water acidified with lemon juice to prevent browning. If using frozen artichokes, let them thaw slightly and slice them thinly.
2. Browning the Soffritto and Pancetta
In a large pan, heat a generous drizzle of extra virgin olive oil along with a crushed garlic clove. Add the diced or strip-cut pancetta and let it brown over medium heat until slightly golden and crispy, releasing its delicious flavor into the cooking base.
3. Cooking the Artichokes
Add the sliced artichokes to the pan with the pancetta and sauté everything for a few minutes over high heat. Deglaze with a splash of dry white wine and let the alcohol evaporate completely. Continue cooking the artichokes over low heat for about 10–15 minutes, adding a ladle of warm water if necessary to keep them tender; season with salt and black pepper to taste.
4. Cooking the Pasta
Meanwhile, bring a pot of salted water to a boil and cook the chosen short pasta shape (such as penne or fusilli). Taste the pasta and drain it strictly al dente, making sure to reserve a cup of the pasta cooking water before draining.
5. Tossing and Finishing the Dish
Pour the drained pasta directly into the pan with the artichoke and pancetta sauce. Turn the heat back on and toss everything together over high heat for a minute, adding a splash of the pasta cooking water if needed to perfectly blend the flavors and create a delicious sauce. Finish with a generous dusting of fresh chopped parsley and serve the Pasta alla Wilma nice and hot!
Notes & Tips
A Special Memory: Dedicating a dinner to the memory of Wilma De Angelis by cooking her famous recipe is an extraordinary way to keep alive the memory of a woman who made Italian television and culinary history with infinite sweetness.
Regional Variations: If you love bolder flavors, you can complete the dish right at the table with a dusting of grated Parmigiano Reggiano or Pecorino Romano.
Frequently Asked Questions (FAQ)
1. What type of pasta is best to use for Wilma’s recipe?
Tradition calls for short pasta shapes that best hold the artichoke and pancetta sauce, such as rigate penne, fusilli, or rigatoni.
2. Can I make the artichoke sauce in advance?
Certainly! You can clean and cook the artichoke and pancetta seasoning a few hours ahead of time. When ready to serve, simply warm it up slightly in the pan while you cook your pasta al dente.
Varied doses for servings