in Italy

Tagliatelle with artichokes and bacon

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Ingredients for 2 servings:

  • 200 g tagliatelle pasta (fettuccine)
  • 200 g artichoke hearts from the jar or can
  • 150 g pancetta or bacon, smoked
  • 1 onion(s), red
  • 40 ml white wine
  • 0.1 g saffron threads
  • 2 sprig(s) thyme, the leaves thereof
  • olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Fettuccine with carciofi and pancetta

Slice the onion into half rings and sauté in a little olive oil. Quarter the drained artichoke hearts and add them. Deglaze with white wine and season with salt and pepper. Cut the bacon into strips, fry until crispy, and add to the artichokes. Cook the pasta al dente and add to the sauce. Dissolve the saffron in a little water and mix with the pasta. Season with thyme and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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