Pasta with artichokes and pancetta: a tasty, easy-to-make first course

Name: Pasta with artichokes and pancetta: a tasty, easy-to-make first course
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: En
Ingredients: 6.7 oz pasta (paccheri); 3.5 oz pancetta, cut into strips; 2 artichokes; ½ onion; 2 tbsp grated Parmesan cheese; 1 lemon; Water

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Main Dish

Very Easy

30 min

582 Kcal

Artichoke pasta is a must when this delicious vegetable starts appearing at the market. This creamy, tasty first course is a great choice when you have guests for dinner, but it’s also perfect for an everyday meal because it’s so easy to prepare: cook the artichokes with the pancetta, set some aside, then blend them to make a deliciously flavorful cream for the pasta. In half an hour, you’ll have a dish everyone will love. If you haven’t planned your Easter menu yet, you could serve paccheri with artichokes and pancetta as a first course. Sound like a good idea? Find the detailed recipe below!

Ingredients

6.7 oz pasta (paccheri)
3.5 oz pancetta, cut into strips
2 artichokes
½ onion
2 tbsp grated Parmesan cheese

For the lemon water:

1 lemon
Water

Materials

Bowl
Cutting board
Knife
Saucepan
Frying pan

Preparation

Preparation20 min

Cook time10 min

First, prepare a bowl of water and lemon, and put the cleaned artichokes in it.
Clean the artichokes, first shortening the stems and cutting away the outermost part (keep only the central part, as it is not fibrous). Then remove the outer leaves until you reach the heart.
Now cut each artichoke heart into quarters, remove the choke inside (using a sharp knife), and immerse the pieces in the lemon water to prevent them from oxidizing.
Finely chop the onion and sauté it in a little olive oil. Add the pancetta and cook over high heat for 3–4 minutes. Then cut the artichokes into smaller slices and add them to the pan.
Add a glass of water to the pan, put the lid on and cook over medium heat for 15 minutes, stirring occasionally.
Meanwhile, bring a pot of salted water to a boil and cook the pasta.
After the artichokes have cooked in the pan for 15 minutes, take them all out (set a few aside for garnish) and put them in a blender jug. Add some of the cooking liquid and a few pieces of pancetta.
Blend until creamy, then return to the pan. Add a little pasta cooking water and mix well (keep on low heat).
At this point, drain the pasta al dente and pour it into the frying pan. Add two tablespoons of Parmesan and sauté for a few minutes (adding a little more cooking water if necessary).
The creamy paccheri with artichokes and pancetta are ready!

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FAQ ❓

Can I store pasta with artichokes and pancetta?

If you have any leftovers, put them in an airtight container and store them in the refrigerator for up to one day. Reheat the pasta in a pan before serving, adding a little water.

What type of pasta should I use with the artichoke cream?

We used paccheri, but you can use either short or long pasta. Try mezze maniche rigate, rigatoni, tagliatelle, or spaghetti.

What can I use instead of pancetta?

Speck is an excellent alternative. In this case, we recommend making the artichoke cream and crisping the speck separately in a small pan. Add it just before serving. If you’re looking for a vegetarian first course, you can make the recipe with just the artichoke cream, without adding pancetta.

Can I use cream in paccheri with artichokes and pancetta?

Yes. If you’d like an even creamier dish, you can add a little cream.

How can I stop my hands from turning black when I clean artichokes?

You can wear latex gloves, or rub lemon on your hands before using it to prepare the lemon water.

What can I do with the artichoke scraps?

You can use the leaves to make delicious chips; just fry them in hot oil. Alternatively, use the artichoke scraps to make vegetable stock for cooking artichoke risotto.