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Barilla® Fettuccine with Artichokes & Tuscan Pecorino Cheese

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Barilla® Fettuccine with Artichokes & Tuscan Pecorino Cheese
40 minutes


Main course


Ingredients for 8 people

1 BOX Barilla® Fettuccine
6 Artichokes
1 Fresh Lemon Juiced
2 OUNCES Italian Pancetta Sliced Thin
1/4 CUP Extra Virgin Olive Oil Divided
1 TABLESPOON Garlic Minced
3 OUNCES Pecorino Toscano Cheese Shaved
1 TABLESPOON Fresh Italian Parsley Chopped

Preparation 20 minutes preparation + 20 minutes cooking
1. BRING a large pot of water to a boil

2. PREPARE artichokes by slicing 2 inches off the top and removing ½ of the tough outer leaves

3. Slice artichokes into quarters and remove the fuzzy inside choke using a spoon

4. Place artichokes in a bowl of water with the juice of one fresh lemon to prevent browning

5. SLICE artichokes into thin slices

6. PUREE pancetta in food processor

7. HEAT ½ of the olive oil in a 12 inch skillet over medium heat

8. Add pancetta, minced garlic, salt and black pepper

9. Sauté for 3-4 minutes

10. Add sliced artichokes and cook for 3-4 minutes

11. COOK Fettuccine 2 minutes less than the recommended package cook time

12. Reserve ½ cup pasta cooking water

13. ADD drained pasta to skillet and toss with sauce, adding reserved pasta cooking water

14. Cook for 3 minutes over medium heat

15. Transfer to serving platter

16. Garnish with chopped parsley and shaved Pecorino cheese