This is a great little recipe to try if you want something packed full of flavour but with very minimal effort involved in the cooking. Pancetta and artichoke are fast friends, and – trust me – if you’re fans of both, you’ll want to give this artichoke and pancetta pasta go.
The pancetta and artichoke are both full of punchy flavour, and go very well with the smooth, creamy sauce and bright chives.
An additional benefit – not only is this recipe delicious, it’s ready in less than 15 minutes! Proper gourmet food on a weeknight.
The Ingredients
Head to your deli counter for this particular recipe! Here’s what you’ll need:
- Pancetta – I used pre-cubed pancetta. You could also use sliced pancetta – just cut it into bitesize pieces and fry as per the recipe.
- Artichokes – I used pre-prepared, marinated artichokes (these ones in fact). Prepared artichokes come in all different sizes, so be sure to chop yours into bite size pieces before using them in the sauce.
- White wine – completely optional. If you don’t use it, add a splash of water or stock at this point.
- Cream – single cream is perfect here. You could substitute for crème fraiche.
- Lemon juice – optional, but adds a little zing!
- Chives – one of my favourite herbs and absolutely delicious here, but could be substituted with parsley.
- Pasta – I used fresh fusilli. Fresh pasta works really well here and cuts the cooking time, but you could absolutely use dried (just cook according to packet instructions) and feel free to use any shape you like.
Cooking the pasta
This is a super simple, super quick recipe. You’re going to find it so easy! Here are a couple of tips to help you out with it:
- Don’t worry if your sauce splits a little when you add the cream. This can happen if you add it too quickly (and don’t stir quickly enough). It won’t affect flavour at all though, so just give it a stir and keep going!
- If you’re using wine, make sure the volume of liquid halves before you carry on with the recipe, otherwise you’ll end up with too much liquid.
Artichoke and Pancetta Pasta
Ingredients
- 200 g pancetta cubed
- 175 g marinated artichokes
- 1 small glass white wine
- 150 ml single cream
- A couple of drops of lemon juice
- 1 large handful of chives
- 500 g fresh fusilli
Instructions
- Chop the pancetta into small chunks and tip into a dry frying pan over a medium heat. Sizzle until the pancetta has crisped up and turned golden.
- Add the artichokes, fry for another minute, then add the wine. Allow to boil down before adding the cream and 150ml of water. Simmer for 5 minutes.
- Cook the pasta according to packet instructions.
- To finish the sauce, taste and season with lemon juice, salt and pepper as required. Roughly chop the chives and then add them.
- Drain the pasta, reserving a little of the cooking water. Stir the sauce into the pasta with the reserved water. Enjoy!
Video
Nutrition
More quick and easy pasta recipes to enjoy:
- 15 Minute Creamy Chorizo and Leek Pasta
- 15 Minute Creamy Garlic Mushroom Pasta
- Parma Ham, Fig and Blue Cheese Spaghetti
- 4 Ingredient Pea and Cream Cheese Pasta
- Mushroom, Courgette and Ricotta Pasta
- Garlic, Chilli and Prawn Tagliatelle
- Quick and Easy Tagliatelle
- Pancetta, Broccoli and Dolcelatte Rigatoni
- Garlic Prawn Linguine
- Tuna, Black Olive and Tomato Pasta
- Pesto Pasta with Feta and Green Olives
I made this pasta for dinner last night and it was delicious! Perfectly creamy too!
Fantastic recipe! My family loved the flavors!
This was so good! My daughters loved this pasta and even had seconds thank you!
This sounds delicious! Artichoke and pancetta is a great combination with the pasta. It’s hearty and comforting.
This pasta dish has such lovely flavors. The whole family loved it! Thanks for the recipe! Will definitely make this again.