Spaghetti with Artichokes and Pancetta

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  • 1 2-ounce piece pancetta, cut into 1/4-inch dice
  • 8 baby artichokes
  • 1/2 cup(s) dry white wine
  • 1/4 cup(s) extra-virgin olive oil
  • 1/4 cup(s) freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 4 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 1 lemon, halved
  • 1 medium onion, finely chopped
  • 1 pound(s) spaghetti


  1. 1. Fill a large bowl with water. Squeeze in the juice from the lemon halves, then add the lemon halves to the water. Add artichokes.
  2. 2. In a saucepan, heat the oil. Add the onion, garlic and pancetta and cook over medium heat, stirring, until almost tender, about 10 minutes. Add the white wine, cover and simmer over moderately low heat until tender, about 5 minutes. Season with salt and pepper.
  3. 3. Meanwhile, in a large pot of boiling salted water, cook the spaghetti. Drain the pasta, reserving 1/4 cup of the pasta cooking water. Add the pasta and the reserved cooking water o the artichokes and toss over moderate heat for 1 minute. Remove from heat. Stir in 1/4 cup of cheese and season with salt and pepper. Serve the pasta, passing more grated cheese at the table.
July 2011

This recipe is a personal recipe added by vickiw1206 and has not been tested or endorsed by MyRecipes.

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