Spaghetti with artichokes and crisp pancetta

Published on 20 December 2015

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A quick sauce pairing crisp pancetta with artichokes. I used plenty of artichokes for a substantial complete meal.

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INGREDIENTS FOR 2 PEOPLE

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I prepare hearts and a little stalk; mine were frozen, but fresh work well.

I slice finely.

I sauté chopped shallot in oil.

I add artichokes, salt and pepper.

I cook with a glass water.

At the end, I add parsley.

Meanwhile, I take smoked pancetta.

I cut strips into a hot pan.

I brown until golden and crisp.

I cook spaghetti in salted water and add to artichokes.

I add plenty of grated Parmigiano and toss a few minutes.

I serve with crisp pancetta and oil.

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