Fettuccine with Artichokes, Pancetta,
Spinach, and Cream Sauce
Fettuccine with Artichokes, Pancetta, Spinach, and Cream Sauce
8 ounces fettuccine
2 tablespoons olive oil
1-inch thick slice of pancetta, cut into 1/4-inch dice
1 large garlic clove, minced
1 (10 ounce) package frozen artichoke hearts, thawed
1-1/2 cups heavy cream
1 handful (about 1 cup firmly packed) fresh spinach leaves
Salt and pepper
Grated Parmesan cheese for serving
Cook the fettuccine in a large saucepan of boiling salted water until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the pancetta; sauté for 4-5 minutes or until it is just starting to crisp. Add the garlic; sauté 1 minute until golden. Add the artichokes and heavy cream. Season the mixture with salt and pepper. Cover and cook for 5 minutes.
Drain the fettuccine, reserving 1 cup of the pasta water.
Add the spinach to the skillet and top with the drained pasta.
Gently toss the pasta in the sauce; cook for another minute.
Add some of the reserved pasta water if the sauce it too thick.
Transfer to a serving bowl; serve with grated Parmesan cheese.
This pasta dish is quick and easy to make (actual cooking time is less than 15 minutes) but it is so deliciousl that you can easily impress your dinner guests. If you have the time and to make it extra-special, make fresh homemade fettuccine with our Basic Egg Pasta Dough.
PASTA RECIPES > PASTA WITH VEGETABLES > FETTUCCINE WITH ARTICHOKES AND PANCETTA
SPIRAL VEGETABLE SLICER
Designed to make raw vegetable "pastas" with ease from carrots, zucchinis and similar vegetables. Make veggie spaghetti, easy stir fries, or fancy garnishes. It is ideal for making curly strands of firm vegetables, creating garlands of vegetables, making stunning salads and food preparations.
PANCETTA - CURED PORK BELLY