Free Recipe Artichoke and Pancetta Fettuccine

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Artichoke and Pancetta Fettuccine Recipe

1/2 Lemon
6 md Artichokes; (about 3 pounds
-total), outer leaves
-discarded and fibrous base
-trimmed, but leave stem
-intact
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
-parsley leaves
1 tb Fresh lemon juice

Artichoke and Pancetta Fettuccine Preparation

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 Recipe by: Cooking Live Show #CL9081 Posted to MC-Recipe Digest by Angele and Jon Freeman <jfreeman@comteck.com> on Apr 4, 1998

Cooking Temperature:

Recipe Serves: 1

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