Marinated artichoke and pancetta pasta recipe
Step 1
Cook 12 oz. spaghetti In a large saucepan salted Water to very al dente, about 1 minute less than packing instructions. Drain, reserve 2 cups.
Step 2
In the meantime place 4 oz. Pancetta (Italian bacon), cut into ¼ “piecesin a cold, dry, medium -sized Dutch oven or another heavy pot and over medium heat. Pancetta, often stir until it is brown and crispy, about 5 minutes. Transfer Pancetta into a small bowl with a slotted spoon and leave fat in the pot.
Step 3
Pour Olive oil outdoor virgin In fat in the pot so that you have 3 tablespoons. in total. Arrange Two 12-disks. Glasses marinated quartered artichoke hearts, drainedUndisturbed in a single layer in the pot over medium heat until it is golden brown under medium heat below 6 to 8 minutes. Add 4 cloves of garlic, thinly cutAnd ¼ tl. Crushed red pepper flakes and season with Freshly ground black pepper. Often stir until it is fragrant about 2 minutes.
Step 4
Reduce heat to medium. Add pasta, 2 oz. Parmesan, finely grated (approx. 1 cup)Present 4 el. unsalted butterand 1 cup of noodle meals reserved; Season with salt. Cooking, constantly and gradually incorporate more pasta cooking fluid until all 2 cups were brought into harmony and forms a thick, shiny sauce for about 2 minutes. Remove the pot from the stove and mix ¼ cup of finely chopped parsleyPresent 2 el. Fresh lemon juiceand pancetta in pasta; If necessary, season with more salt and black pepper. Share under flat bowls.
