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Pasta With Artichokes And Pancetta




Source of Recipe


Italian Food Forever






List of Ingredients



• 9 Baby Artichokes (Or 4 Medium)
  
• 1/4 Cup Chopped Onions
  
• 3 Cloves Garlic, Minced
  
• 1 Cup Chicken or Vegetable Broth
  
• 1/2 Cup Dry White Wine
  
• 3 Strips Pancetta or Bacon, Coarsely Chopped
  
• 3 Tablespoons Olive Oil
  
• 2 Tablesoons Capers, Drained
  
• 1/4 Cup Chopped Fresh Parsley
  
• Salt & Pepper
  
• Dash Red Pepper Flakes(Optional)
  
• Grated Pecorino Romano Cheese To Serve
  
• 1 Pound Dried Pasta Of Choice
  






Instructions



1. Prepare the artichokes by cutting off the top 1/3, and peeling off all outside hard leaves. Thinly slice the artichokes, and keep in a water bath with lemon added tp prevent discoloration until ready to use.
   
   
2. In a heavy saucepan, add the olive oil and heat over medium flame. Add the onions and artichokes, and cook until the onions are translucent. Add the garlic, and cook another minute or two. Add the broth and wine, and cook over medium heat until the artichokes are tender, and the liquid has reduced by 2/3. In a separate pan, cook the chopped pancetta until browned. Add the pancetta to the artichoke mixture. Add the capers, parsley, and seasonings, and mix well. Keep warm while the pasta cooks.
   
   
3. Cook the pasta in a large pot of boiling, salted water until al dente. Remove one small cup of pasta water before draining, draining. Drain the pasta and return it to the pot. Add the artichoke mixture, and mix well over medium heat, adding a little of the pasta water if the mixture seems dry. Serve, topped with grated pecorino cheese.
   
   






Final Comments


Serves 4