Spaghetti Risottati with Artichokes and Pancetta
Category: Main Course
Serves: 4
This delicious, flavorful dish brings together fresh pasta, tender artichokes, and savory pancetta, all cooked to perfection in a risotto-style method. The combination of aromatic thyme and tangy cherry tomatoes adds a burst of flavor, making this a comforting and sophisticated meal for any occasion. The addition of white wine enhances the richness, while the pasta absorbs all the delicious flavors. Let’s dive into the details for making this mouthwatering dish!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| All-purpose flour | 300g |
| Egg yolk | 1 |
| Artichokes | 200g |
| Cherry tomatoes | 200g |
| Garlic | 1 clove |
| Pancetta | 150g |
| White wine | 40g |
| White pepper | To taste |
| Thyme | To taste |
| Water | 350g |
| Extra virgin olive oil | To taste |
| Salt | To taste |
Instructions:
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Making the Fresh Pasta:
Start by preparing the fresh pasta dough. In a large mixing bowl, combine the all-purpose flour, two eggs, and one egg yolk. Using a fork, gently mix the ingredients until they start to come together.Knead the dough into a ball. Once fully combined, wrap it in plastic wrap and let it rest for 20-30 minutes.
After resting, roll the dough out using a rolling pin, applying gentle pressure to thin it out. Once thin enough, dust the dough with a little flour and cut it into spaghetti. Roll them into nests and set aside on a tray to prevent sticking.
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Preparing the Artichokes and Pancetta:
Clean the artichokes by cutting off the tough ends and slicing them in half. Remove the choke (the fuzzy part) and slice the hearts thinly.Slice the pancetta into thin strips. Set both the artichokes and pancetta aside.
Halve 100g of cherry tomatoes and keep the rest of the tomatoes in their clusters for grilling.
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Grilling the Tomatoes:
Preheat a cast-iron griddle or skillet over high heat for at least 10 minutes. Lightly grease the griddle with olive oil and then add the remaining whole cherry tomatoes. Grill them for 5 minutes, turning occasionally until the skin is slightly charred. Remove from the heat and set aside. -
Cooking the Artichokes and Pancetta:
In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the pancetta strips and sauté until crispy and golden. Remove the pancetta from the pan and set it aside, leaving the rendered fat in the pan.In the same pan, add the sliced artichokes. Season with salt and white pepper, and cook for 2 minutes until they start to soften. Add the thyme leaves for a fragrant touch, and continue cooking for another minute.
Pour in the white wine and let it evaporate, leaving the artichokes tender and infused with the flavor of the wine.
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Cooking the Spaghetti Risottati:
Add the freshly made spaghetti to the pan with the artichokes and pancetta. Stir gently to coat the pasta with the flavorful mixture. Begin adding the room-temperature water, a little at a time, starting from the edges of the pan, never pouring directly into the center. This gradual addition of water ensures the pasta absorbs all the rich flavors, like a risotto.Continue adding water until the pasta reaches the desired tenderness. If necessary, add more water throughout the cooking process to ensure the spaghetti is perfectly cooked and the sauce becomes creamy.
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Finishing the Dish:
Once the pasta is tender and the sauce is creamy, add the grilled cherry tomatoes (the halved ones) into the pan. Stir everything together, ensuring the tomatoes are well incorporated. -
Serving:
When the spaghetti risottati is ready, plate it up immediately, ensuring each serving has a generous amount of artichokes, pancetta, and grilled tomatoes. Serve hot for the best flavor experience.
Enjoy your Spaghetti Risottati with Artichokes and Pancetta, a deliciously hearty and comforting dish that brings together the best flavors of fresh pasta, savory pancetta, and tender artichokes. Perfect for a cozy dinner or when you’re looking to impress your guests with something unique and mouthwatering.
