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!