Ingredients
- Artichoke hearts (1 can, drained and sliced)
- 4 tablespoons butter
- 1/2 cup onion, finely chopped (we prefer white onion)
- 4 ounces pancetta ham (cut into thin strips)
- Salt & freshly ground black pepper
- 1/2 teaspoon fresh thyme, chopped (or 1/4 tsp dried thyme)
- 1/3 cup parmigiano-reggiano cheese, grated (fresh)
- 8 ounces dry penne pasta (or enough for four)
How to Make
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Step 1: Put your water to boil and cook pasta.
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Step 2: Drain the can of artichokes and slice into slivers.
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Step 3: Melt butter in a large skillet over a medium heat.
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Step 4: Add the onion and cook until it softens and turns a rich gold color.
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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.
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Step 6: Add the artichoke hearts, salt, black pepper and thyme and boil away any excess liquid, leaving just a little moisture.
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Step 7: When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese.
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Step 8: Taste for salt and pepper and serve at once with extra fresh grated parmigiano to top if desired
We hope you enjoy this recipe!
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