Artichoke Panchetta Penne

Prep Time
Cook Time
Ready In

Recipe: #1641

October 29, 2011

"My husband came up with this one and we love it!"

Original recipe yields 4 servings


  • Serving Size: 1 (135.2 g)
  • Calories 385
  • Total Fat - 16.8 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 50.8 mg
  • Sodium - 536.2 mg
  • Total Carbohydrate - 47.8 g
  • Dietary Fiber - 6.8 g
  • Sugars - 0.8 g
  • Protein - 12.3 g
  • Calcium - 96.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.4 mg

Step 1

Put your water to boil and cook pasta.

Step 2

Drain the can of artichokes and slice into slivers.

Step 3

Melt butter in a large skillet over a medium heat.

Step 4

Add the onion and cook until it softens and turns a rich gold color.

Step 5

Add the pancetta and continue sauteing until the pancetta is nicely browned but not crisp Once the pasta is almost done, return the sauce to the heat.

Step 6

Add the artichoke hearts, salt, black pepper and thyme and boil away any excess liquid, leaving just a little moisture.

Step 7

When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese.

Step 8

Taste for salt and pepper and serve at once with extra fresh grated parmigiano to top if desired

Tips & Variations

No special items needed.



So easy, delicious, not too bad on the pocketbook and is ready in less than 1/2 hr. It was great and me and my family loved it!

review by:
(20 Jun 2014)

Sue Lau

This is really quite good and tastes far better than the ingredients might suggest. Very quick to put together. I used diced pancetta since that was the package I had. Only got 2 servings out of this though, and neither of us feel overly stuffed. Thanks for sharing!

review by:
(30 Apr 2013)