Creamy Fettuccine with Saffron Artichokes and Crispy Pancetta

Fettuccine with Artichokes and Pancetta Recipe

A delicious, hearty first course, Fettuccine with Artichokes and Pancetta brings together the earthy flavors of tender artichokes, the savory crunch of pancetta, and the delicate touch of saffron, making it a perfect dish for any occasion. The artichokes are sautéed until tender, while the pancetta adds a satisfying crispiness, creating a balanced and flavorful dish. This Italian-inspired recipe is a beautiful combination of textures and tastes, with a subtle hint of citrus from lemon and a savory finish from the pancetta. Let’s dive into the steps to prepare this mouthwatering dish!

Ingredients

Nutritional Information (per serving)

Instructions

1. Prepare the Artichokes:
   Start by filling a large pot with salted water and bringing it to a boil. While waiting for the water to heat, you’ll need to prepare the artichokes. Protect your hands by wearing gloves or rubbing your hands with lemon juice to prevent the artichokes from staining your skin. Remove the tough outer leaves and trim the stems by peeling away the tough, stringy exterior. Cut the artichoke hearts in half, scoop out the choke (the small, fibrous bits), and then slice them into quarters. Set aside.

2. Cook the Fettuccine:
   Once your pot of salted water is boiling, add the fettuccine and cook according to the package instructions, until al dente. Once done, drain the pasta, reserving a little bit of the cooking water for later.

3. Sauté the Onions and Artichokes:
   Heat the extra virgin olive oil in a large skillet over medium heat. Add the red onion, sliced into thin julienne strips. Sauté the onion until it becomes soft and translucent, which should take about 4-5 minutes. Next, add the prepared artichokes to the pan and season them with salt and pepper. Add a small amount of water (just enough to cover the bottom of the pan) to help the artichokes cook. Allow the artichokes to simmer for 5-7 minutes, or until they are tender.

4. Deglaze with White Wine:
   Once the artichokes are tender, add the white wine to the pan and stir. Let the wine cook off for about 1-2 minutes, allowing the flavors to meld together.

5. Cook the Pancetta:
   While the artichokes are cooking, take the pancetta and slice it into thin strips. Place it in a separate non-stick pan over medium heat. Allow the pancetta to cook until it becomes crispy and golden, releasing its fat in the process. Once cooked, set it aside.

6. Prepare the Saffron:
   In a small bowl, add the saffron threads and dilute them with a tiny bit of warm water. Stir well to dissolve the saffron and set aside.

7. Combine Pasta and Sauce:
   Once the fettuccine is cooked and drained, transfer it directly into the pan with the artichokes. Use a slotted spoon or a pasta scoop to gently toss the pasta into the sauce. Add the saffron water and stir to coat the pasta in the beautiful golden hue of the saffron. Let the dish simmer over medium heat for a few minutes, allowing the flavors to infuse the pasta.

8. Finish the Dish:
   Finally, add the crispy pancetta to the pan with the fettuccine. Toss everything together gently, making sure all the ingredients are well combined. If necessary, add a little of the reserved pasta cooking water to help loosen the sauce and ensure the pasta is fully coated.

9. Garnish and Serve:
   Before serving, garnish the dish with fresh thyme leaves and a squeeze of lemon juice for a refreshing burst of citrus. Taste and adjust seasoning with salt and pepper as needed.

Your Fettuccine with Artichokes and Pancetta is now ready to be served! The combination of tender pasta, earthy artichokes, crispy pancetta, and the luxurious touch of saffron creates a dish that is both comforting and full of flavor. This dish is perfect for a cozy dinner or a special occasion, and it pairs wonderfully with a glass of white wine.

Enjoy your meal!