Penne with Smoked Pancetta and Artichokes in White Wine Sauce

Penne with Artichokes and Pancetta: A Perfect Combination of Flavors

If you’re in the mood for a hearty yet delicate pasta dish, the Penne with Artichokes and Pancetta is the perfect choice. This recipe combines the rich, savory taste of pancetta with the earthy, slightly bitter notes of artichokes, creating a truly satisfying meal. The addition of Grana Padano cheese adds a lovely finishing touch that enhances the flavors and gives the dish a creamy texture. Perfect for a family dinner or a special gathering, this pasta dish is bound to impress.

Recipe Details:

• Category: Primi Piatti (Main Courses)
• Serves: 4
• Preparation Time: 30 minutes
• Cooking Time: 20 minutes

Ingredients

Instructions

1. Prepare the pasta water:
   Begin by filling a large pot with water for the penne. Bring it to a boil over medium-high heat, adding a pinch of salt once the water begins to simmer. This will be used to cook the pasta later.

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2. Prepare the pancetta:
   While the water is heating up, take the smoked pancetta and remove any tough or fatty exterior. Cut it into strips, then into small cubes. Set it aside for now.

3. Clean the artichokes:
   To prevent the artichokes from turning brown, fill a large bowl with cold water and add a few drops of lemon juice (this will acidulate the water). Wearing gloves or rubbing your hands with lemon, begin by trimming the artichokes. Cut off the tough outer leaves, then remove the tough stem. Trim off the top 2-3 cm of the artichoke to remove the sharp, spiny parts. Slice each artichoke in half, and then cut them into thin slices. Place the sliced artichokes into the acidulated water to keep them from oxidizing.

4. Cook the pancetta:
   Heat a large non-stick pan over low heat and add the extra virgin olive oil. Once the oil is warm, add the pancetta cubes and sauté for 2-3 minutes until they begin to crisp and release their flavors. Stir occasionally to ensure even cooking.

5. Add the artichokes:
   While the pancetta is cooking, drain the artichokes from the water and add them to the pan with the pancetta. Season with salt and pepper to taste. Stir well and cook for 5-7 minutes, allowing the artichokes to soften slightly.

6. Deglaze with white wine:
   Pour the white wine into the pan with the pancetta and artichokes. Stir, making sure to scrape up any bits that have stuck to the pan. Allow the wine to reduce slightly, about 2 minutes.

7. Cook the penne:
   Once the water for the pasta is boiling, add the penne and cook according to the package directions, usually around 9-11 minutes for al dente pasta. Reserve 1-2 ladles of pasta cooking water before draining.

8. Combine pasta and sauce:
   When the pasta is cooked, drain it and transfer it directly into the pan with the artichoke and pancetta mixture. Toss the pasta well to coat it in the flavorful sauce. If the sauce is too thick, add some of the reserved pasta cooking water, a little at a time, until you reach the desired consistency.

9. Finish with Grana Padano:
   Remove the pan from the heat and sprinkle the grated Grana Padano cheese over the pasta. Toss again to allow the cheese to melt into the sauce, creating a creamy texture that binds the dish together.

10. Serve:
    Plate the penne with artichokes and pancetta, adding a final sprinkle of black pepper and more Grana Padano if desired. Serve hot and enjoy!

Tips for the Best Penne with Artichokes and Pancetta

• Choosing the right artichokes: When selecting fresh artichokes, look for those that are firm with tightly packed leaves. Artichokes that are too open may be old or dried out.
• Adjusting the bitterness of artichokes: If you find that artichokes are too bitter for your taste, you can soak them in water with a little lemon juice for a longer period before cooking.
• Pancetta substitutions: If you don’t have pancetta, you can substitute it with bacon or prosciutto, but be mindful that the flavors will change slightly.
• Perfect pasta texture: Remember to cook the penne to al dente, as it will continue to cook slightly when added to the pan with the sauce. This ensures the pasta doesn’t become too soft.

Nutritional Information (per serving)

Conclusion

This Penne with Artichokes and Pancetta recipe is a wonderful way to enjoy the season’s fresh ingredients, combining the tenderness of artichokes with the salty crispness of pancetta, all tied together by a creamy Grana Padano sauce. It’s a dish that balances flavors beautifully, making it an excellent choice for a family dinner or a more festive occasion. With simple, quality ingredients and straightforward steps, this recipe ensures that you’ll enjoy a delicious plate of pasta that’s both comforting and elegant. Try it today and elevate your pasta night to something extraordinary!