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Artichoke and Pancetta Fettuccine

Artichoke and Pancetta Fettuccine comes together with Lemon, Pancetta, Garlic, Salt, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2
• 3 oz
• 1
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 1/4 cup
• 1 lb
• 1/2 cup
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Fill a 4 quart saucepan three fourths full with water and bring to a boil with lemon.

2. 2

   Quarter 1 artichoke lengthwise through stem and with a stainless steel paring knife cut out choke.

3. 3

   Trim any spiky purple tipped leaves.

4. 4

   Halve quarters lengthwise and place in a bowl of lemon water.

5. 5

   Prepare remaining artichokes in same manner. Simmer artichokes in boiling water 5 minutes, or until almost tender, and drain in a colander.

6. 6

   Chop pancetta and mince garlic. Fill a 6 quart kettle three fourths full with water and bring to a boil with salt for fettuccine.

7. 7

   In a 12-inch deep heavy skillet cook pancetta in oil over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to a bowl.

8. 8

   Discard fat from skillet.

9. 9

   In skillet heat butter over moderate heat until foam subsides and cook artichokes, stirring occasionally, until golden, about 5 minutes.

10. 10

    Add garlic and cook, stirring, 1 minute.

11. 11

    Add wine and simmer, stirring and scraping up brown bits, 1 minute.

12. 12

    Cook fettuccine in boiling water until al dente.

13. 13

    Reserve 1 cup pasta cooking liquid and drain pasta in colander.

14. 14

    Add reserved pasta cooking liquid to artichoke mixture and bring to a boil.

15. 15

    Add pasta, pancetta,

16. 16

    Parmesan, parsley, and lemon juice, tossing to combine well.

17. 17

    Recipe by: Cooking Live Show #CL9081

18. 18

    Posted to MC-Recipe Digest by "Angele and Jon Freeman"