Fettuccine with Artichokes and Pancetta

The combination of artichokes and pancetta is a classic that blends the delicate flavor of the artichoke with the savoriness of pancetta. Here is an Italian recipe for fettuccine with artichokes and pancetta:

Ingredients

• 400 g of fettuccine
• 4 artichokes
• 150 g of smoked pancetta in cubes
• 1 clove of garlic
• Chopped parsley to taste
• Extra-virgin olive oil to taste
• Salt and pepper to taste
• Grated parmesan (optional)
• Juice of 1 lemon (to preserve the color of the artichokes)

Preparation

1. Clean the artichokes by removing the toughest outer leaves, cutting off the tips, and removing the “beard” inside. Then, cut the artichokes into wedges and place them in water acidulated with lemon to prevent them from darkening.

2. In a pan, heat a drizzle of oil and sauté the garlic until golden. Add the cubed pancetta and let it become crispy.

3. Drain the artichokes from the acidulated water and add them to the pan with the pancetta. Cook over medium heat for about 10-15 minutes, until the artichokes have softened. Season with salt and pepper.

4. Meanwhile, bring a pot of salted water to a boil and cook the fettuccine al dente following the instructions on the package.

5. Drain the pasta and toss it in the pan with the artichoke and pancetta sauce, adding chopped parsley and, if desired, a sprinkling of grated parmesan.

6. Serve the fettuccine hot with an additional touch of freshly ground black pepper, if liked.

Curiosity

Artichokes are a very versatile vegetable in the kitchen, rich in antioxidants and fiber, and are a typical ingredient of Mediterranean cuisine. In this recipe, the pairing with smoked pancetta creates a perfect balance of flavors.