ARTICHOKE AND PANCETTA PASTA
I must admit that I once didn’t like artichokes; maybe I cooked them the wrong way or stubbornly ate them raw with a dip — they seemed to make my mouth feel “tight”. The only exception was fried artichokes, but as my grandmother used to say, “fried, even a shoe would be good!”.
Recently, however, I changed my mind after trying this wonderful first course of ARTICHOKE AND PANCETTA PASTA at a friend’s house.
A rich and tasty pasta with artichokes, easy to prepare — an alternative method to make Pasta with Artichokes and to use this valuable vegetable full of health benefits.
The special feature of this recipe is that the artichokes are turned into a delicious creamy mixture, a sort of ARTICHOKE PESTO that will coat the pasta and create a delightful contrast of flavors and textures, made even richer by crispy pancetta.
In short, a first course literally finger-licking good!
And you can also consider it an anti-waste recipe: if you are like me, you sometimes buy artichokes and then forget them in the fridge… they may no longer be fresh enough to eat raw, but for this ARTICHOKE AND PANCETTA PASTA recipe they are perfect.
Now let’s see HOW TO COOK PASTA AND ARTICHOKES with pancetta.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 938.38 (Kcal)
- Carbohydrates 72.12 (g) of which sugars 2.79 (g)
- Proteins 28.31 (g)
- Fat 63.84 (g) of which saturated 13.61 (g)of which unsaturated 13.74 (g)
- Fibers 6.25 (g)
- Sodium 643.71 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
WHAT YOU NEED TO MAKE ARTICHOKE AND PANCETTA PASTA
- 13 oz fresh egg tagliatelle
- 3.5 oz pancetta
- 1 tablespoon extra virgin olive oil
- 4 artichokes
- 2/3 cup extra virgin olive oil
- 1 cup Parmigiano Reggiano PDO (grated)
- 2 oz pine nuts
- 1 clove garlic
- A few leaf mint (optional)
- to taste salt
HOW TO COOK ARTICHOKE AND PANCETTA PASTA
Thoroughly clean the artichokes by removing the outer leaves and trimming the toughest part of the stem. Then cut off the tips. Cut the artichokes in half and remove the choke. Once cleaned, slice them thinly. Place them in a bowl with water and lemon to prevent browning. At this point, boil the artichokes in salted water for 10 minutes. Then drain them.
Put the artichokes into the blender jar. Blend them in a food processor together with the garlic clove, the pine nuts, the Parmesan and 4–5 mint leaves. Taste and adjust the salt. At this point add the oil and blend until you obtain a creamy mixture. Now that the artichoke pesto is ready, bring a pot of plenty of lightly salted water to the boil for cooking the pasta.
Let’s finish the pasta sauce. In a nonstick pan heat 1 tablespoon of oil. Then add and brown the pancetta cut into cubes. It should become golden and slightly crispy. Turn off the heat. Set aside while the pasta finishes cooking. Drain the pasta al dente and toss it in the pan with the pancetta, the artichoke pesto and 1 tablespoon of the pasta cooking water. Taste and adjust the salt. Serve immediately. Parmesan is already in the pesto, but if you like you can sprinkle a little more on top before serving.
And here is your PASTA WITH ARTICHOKES AND PANCETTA, ready to enjoy
STORAGE
This dish should be eaten right away. If you have leftovers you can store them in the refrigerator in a closed container for 1 day. I do not recommend freezing it. The artichoke pesto, however, can be prepared in advance. To learn more about artichoke pesto click HERE
TIPS
PASTA: I used tagliatelle, but you can substitute any other fresh or dried pasta shape. I chose fresh pasta to speed up cooking time.
ARTICHOKES: One tip before you start is not to be tempted to buy frozen artichokes because even the well-known brands can be too soft and have an unpleasant aftertaste that could compromise the final result.
PANCETTA: Both sweet (streaky) pancetta and smoked pancetta are fine, or you can use guanciale.
VARIATIONS WITH ARTICHOKES
Pasta with artichokes is a timeless classic of Lazio cuisine that wins with its simplicity. To prepare it following the traditional recipe you would simply sauté the drained pasta in a pan with artichokes that have been flavored in oil with garlic and mint, then add — off the heat — plenty of grated pecorino romano and black pepper.
Of course, like all regional recipes, this preparation lends itself well to other versions inspired by the best pairings of artichokes with other ingredients. Below are some suggestions.
CARBONARA WITH ARTICHOKES AND PANCETTA
A reinterpretation of classic carbonara: this recipe includes fried and sautéed artichokes, a pinch of saffron in the yolks and, instead of guanciale, smoked pancetta for a delicious first course to enjoy with the whole family.
CREAMY ARTICHOKE PASTA
Try penne (or another pasta shape) with creamed artichokes — you’ll be surprised by their flavor and creaminess. To prepare them, slice the artichokes thinly and brown them in a pan. Then, in the same pot add the pasta and cook it risotto-style, adding stock little by little until fully cooked. Finally, toss the penne with plenty of grated Parmigiano and the juice of half a lemon. Finish with a grind of black pepper and enjoy.
PASTA WITH ARTICHOKES AND PARSLEY
If you are looking for an easy and quick but tasty first course try Fresh Pasta with artichokes and parsley. All you need to do is thinly slice the artichokes and cook them in a pan with garlic and a glass of wine to flavor them. Then add aromatic herbs such as parsley and thyme and continue cooking but not too much: the artichokes should be crispy outside and tender inside. At this point drain the fresh pasta (I used tagliatelle) directly into the pan with the artichokes, flavor for 1 minute with the addition of 1 tablespoon of the pasta water and serve.
PASTA WITH ARTICHOKES AND SAUSAGE
Pasta with artichokes and sausage is a delicious first course with a tasty and satisfying combination of ingredients. Artichokes, known for their slightly bitter flavor, pair perfectly with sausage, whose sweet and rich flavor balances the bitterness of the artichokes, creating a harmonious contrast. The artichokes can be slightly crisp or soft depending on how they are prepared, and the pasta blends well with the sauce, creating a comforting combination. You can further enrich this dish with grated cheese like pecorino romano or parmesan, fresh herbs like parsley or even a sprinkle of chili if you like a spicy touch.
