Monday, April 25, 2011
Start the sauce when you put the pasta water on to boil-- it goes that quickly.
4 ounces pancetta, thin slices
2 tablespoons butter or olive oil
1 large shallot, minced
2 fat cloves garlic, minced or pressed
Hefty glug of dry white wine
2 healthy squeezes of lemon (1/4 juicy lemon or 1/2 of a not-so-juicy one)
Zest of one lemon
1 can whole artichoke hearts, drained and sliced into quarters
1 and 1/4 cups chicken stock
1/2 cup Parmesan cheese, plus more for passing
1 pound slowly dried pasta
1) Place a large, covered pot of salted water on to boil for the pasta. Set a non-stick skillet over medium heat and allow it to get hot, then cook the pancetta, as you would bacon, turning halfway through, until crisp (this takes mere minutes). Set aside on paper towels.
2) Pour off all of the rendered fat from the pan then add in butter or olive oil, add in the shallot and garlic. Turn the heat up to medium high and sauté until soft. *If the pasta water has come to a boil, put the dried pasta in now* Deglaze the pan with a glug of wine and lemon juice, simmer strongly for a minute or two, then add in the artichoke hearts and lemon zest. Bubble for a minute or two more, and add in the chicken stock and bring to a gentle bubble.
3) Drain the al dente pasta well, and chick into the pan with the sauce, or toss together in a large serving bowl. Crumble the crisp pancetta into the pasta, as well as the Parmesan. Toss.
Serves 6. Serve with liberal amounts of freshly crack black pepper and more Parmesan