Pasta with artichoke cream and pancetta

For 4 Servings

For the pasta:

• 11 + 1/2 oz fettuccine (320 g)
• 6 fresh spiny artichokes
• 3 + 1/2 oz pancetta (100 g)
• 1 garlic clove
• 1/4 cup grated Parmesan cheese (30 g)
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1 lemon

To garnish:

• Chives or fresh parsley, chopped
• Additional grated Parmesan cheese (optional)

• Clean the artichokes by removing the outer leaves and the top portion. Slice them in half and remove the fuzzy inner choke. Place the artichokes in a bowl of water with lemon juice to prevent browning.
• Cook the pasta in a large pot of salted boiling water until al dente.
• In a large skillet, cook the pancetta over medium heat until crispy. Remove the pancetta and, in the rendered fat, sauté the whole garlic clove to flavor the oil. Add the drained artichokes, season with salt and pepper, and cook for 2 minutes.
• Add a splash of pasta cooking water, cover, and cook the artichokes for about 10 minutes, or until tender. Remove the garlic clove and blend the artichokes into a smooth, creamy sauce.
• Return the cream to the skillet. Add the drained pasta and most of the crispy pancetta, reserving some for garnish. Toss everything together until well combined.
• Plate the pasta and garnish with grated Parmesan cheese, the reserved pancetta, and a sprinkle of chives or parsley.

Enjoy your meal!