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● Fettuccine with Artichokes and Pancetta
Fettuccine ai Carciofi e Pancetta
2 medium artichokes
salt
2 cloves garlic, divided
1 cup roughly chopped parsley
2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
1 pound canned San Marzano tomatoes, drained and chopped
8 ounces fettuccine
Trim the artichokes: Peel the thick skin off the stem and snap off the tough outer leaves around the base. Using a serrated knife, cut off the spiny tips of the artichokes and scoop out and discard the hairy choke. Bring a saucepan of water to a boil and add salt, 1 clove of garlic, the parsley and the artichokes. Cook for about 30 seconds, then drain the artichokes and chop into bite-sized pieces. In a large skillet over medium heat, warm the olive oil. Chop the remaining clove of garlic and add it and the pancetta to the skillet. Sauté until the pancetta browns. Add the tomatoes and the artichokes and sauté for 2 minutes. Remove from heat and set aside. Meanwhile, bring a large pot of water to a boil, add salt and cook the fettuccine until al dente. Drain the pasta, toss it with the sauce and serve. ● Serves 2
Wine
Suggestion: Generous full-bodied red