Created by tisht on October 29, 2011
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