Print Recipe
Ingredients
- 1 lemon cut in half
- 1 can artichoke hearts drained
- 8 ounces short tubular or corkscrew-shaped pasta
- kosher salt
- 1 tablespoon extra-virgin olive oil more as needed
- 6 ounces pancetta diced
- 1 large leek halved and thinly sliced
- ½ teaspoon ground black pepper more for serving
- 2 tablespoons dry white wine
- 2 tablespoons chopped chives
- ¼ cup parsley or mint leaves chopped
- ¼ cup grated parmesan cheese more for serving
- fresh lemon juice for serving
Instructions
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bring a large pot of heavily salted water to a boil, then cook pasta according to package directions.
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reserve 1 cup pasta water, then drain.
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meanwhile, heat oil in a large skillet over medium heat.
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stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes.
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use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
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drain the artichokes, shaking them well to remove excess water.
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raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes.
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reduce heat to low, and stir in wine, scraping up any browned bits from bottom of skillet.
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stir in cooked pasta, pancetta, chives and parsley.
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if the mixture seems dry, add pasta water, a little at a time.
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stir in more salt to taste, parmesan and lemon juice to taste.
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transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese
i used these items to make this dish:
lemon juicer
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