Fettuccine with Artichokes, Pancetta & Cream

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One dish to add to your favorites: fettuccine wound around tender pieces of earthy artichokes in a fragrant cream sauce of garlic and pancetta.

Ingredients:

• 1 (16-ounce) package DeLallo Fettuccine
• 1 1/2 cups DeLallo Pancetta, cubed
• 3 cloves garlic, smashed
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 3 (13.75-ounce) cans DeLallo Artichoke Hearts in Brine, roughly chopped
• 3 cups heavy cream

Directions:

Bring a large pot of water to a boil. Once boiling, add salt, then pasta. Cook for al dente texture.

While pasta cooks, sauté the pancetta in a large saucepan for about 5 minutes. Next, add the olive oil and garlic. Cook for 5 minutes together until the garlic turns blond in color. Add the artichokes and cream. Cover and simmer until pasta is ready or until the cream has slightly thickened and can generously cover the back of a spoon.

Drain pasta, reserving 1 cup of hot pasta water to finish cream sauce. Add the hot pasta to the saucepan. Simmer, turning pasta with tongs. Cook for about 2 minutes to coat pasta. Introduce pasta water if it is necessary to thin sauce.

Serves 4 Send to friend Printer-friendly version