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Penne with artichokes and pancetta
Neil Perry - Fresh And Fast
An easy ten minute pasta dish.
100 g dried Penne per person
Extra Virgin Olive Oil
200 g pancetta roughly chopped
freshly Ground black Pepper to taste
2 Cloves Garlic finely sliced
½ teaspoon Chilli Flake
4 cooked globe Artichokes roughly chopped
4 Stalks Thyme
1 juiced Lemon
2 tablespoons continental parsley chopped
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To prepare globe artichokes
Have a pot of cold lemon water on hand.
Cut off the stems.
Peel the hearts right back, removing the choke and cut the hearts in half.
Peel the outer layer of the stems off.
Rub all surfaces with lemon juice directly so they don't discolour.
Put all pieces of artichoke in the pot and bring to the boil. Reduce to a gentle simmer and cook until just soft, about 20 minutes.
Bring a large pot of heavily salted water to the boil.
Cook the pasta for about 8 minutes or until al dente.
Meanwhile, heat a large fry pan and add a litttle extra virgin olive oil.
Add the pancetta and salt and fry 2 minutes.
Add the garlic and chilli flakes and reduce the heat a little.
Add the artichokes, pepper and thyme and toss through.
When the pasta is cooked, drain it well and add to the sauce with a pinch of salt and pepper.
Finish with lemon juice, freshly grated parmesan and parsley.