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Artichoke and Pancetta Fettuccine recipe
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To make Artichoke and Pancetta Fettuccine you will need
Ingredients
| 1/2 | | Lemon | | 6 | medium | Artichokes; (about 3 pounds total), outer leaves discarded and fibrous base trimmed, but leave stem intact | | 3 | ounces | Sliced pancetta | | 1 | large | Garlic clove | | 2 | tablespoons | Salt | | 1 | tablespoon | Olive oil | | 2 | tablespoons | Unsalted butter | | 1/4 | cups | Dry white wine | | 1 | pound | Fresh fettucine | | 1/2 | cups | Freshly grated parmesan | | 2 | tablespoons | Chopped fresh flat leafed parsley leaves | | 1 | tablespoon | Fresh lemon juice |
Instructions
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
Enjoy your Artichoke and Pancetta Fettuccine
How much is in a cup?
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Tue 5 Aug 2008
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