Artichoke And Pancetta Fettuccine
Last updated 6/12/2012 1:05:03 AM. Recipe ID 29849. Report a problem with this recipe.
Title: Artichoke and pancetta fettuccine
Categories: Cooking liv, Import
Yield: 1 Servings
6 md Artichokes; (about 3 pounds
-total), outer leaves
-discarded and fibrous base
-trimmed, but leave stem
3 oz Sliced pancetta
1 lg Garlic clove
2 tb Salt
1 tb Olive oil
2 tb Unsalted butter
1/4 c Dry white wine
1 lb Fresh fettucine
1/2 c Freshly grated parmesan
2 tb Chopped fresh flat leafed
1 tb Fresh lemon juice
Fill a 4 quart saucepan three fourths full with water and bring to a
boil with lemon. Quarter 1 artichoke lengthwise through stem and with
a stainless steel paring knife cut out choke. Trim any spiky purple
tipped leaves. Halve quarters lengthwise and place in a bowl of lemon
water. Prepare remaining artichokes in same manner. Simmer artichokes
in boiling water 5 minutes, or until almost tender, and drain in a
colander. Artichokes may be prepared up to this point 1 day ahead,
cooled completely, and chilled, rolled in damp paper towels in a
sealable plastic bag.
Chop pancetta and mince garlic. Fill a 6 quart kettle three fourths
full with water and bring to a boil with salt for fettuccine.
In a 12-inch deep heavy skillet cook pancetta in oil over moderate
heat, stirring occasionally, until crisp and with a slotted spoon
transfer to a bowl. Discard fat from skillet.
In skillet heat butter over moderate heat until foam subsides and cook
artichokes, stirring occasionally, until golden, about 5 minutes. Add
garlic and cook, stirring, 1 minute. Add wine and simmer, stirring and
scraping up brown bits, 1 minute.
Cook fettuccine in boiling water until al dente. Reserve 1 cup pasta
cooking liquid and drain pasta in colander. Add reserved pasta cooking
liquid to artichoke mixture and bring to a boil. Add pasta, pancetta,
Parmesan, parsley, and lemon juice, tossing to combine well.
Yield: 6 first course servings
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