Barilla® Fettuccine

with Artichokes & Tuscan Pecorino Cheese

Blue Box Fettuccine

Made with

Barilla Fettuccine

  • Prep
  • Cook
  • Skill

  • 350
  • 48.0G
  • 14.0G
  • 13.0G


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


  • Bring a large pot of water to a boil.
  • Prepare artichokes by slicing 2 inches off the top and removing ½ of the tough outer leaves. Slice artichokes into quarters and remove the fuzzy inside choke using a spoon. Place artichokes in a bowl of water with the juice of one fresh lemon to prevent browning.
  • Slice artichokes into thin slices.
  • Puree pancetta in food processor.
  • Heat ½ of the olive oil in a 12 inch skillet over medium heat. Add pancetta, minced garlic, salt and black pepper. Sauté for 3-4 minutes. Add sliced artichokes and cook for 3-4 minutes.
  • Cook Fettuccine 2 minutes less than the recommended package cook time. Reserve ½ cup pasta cooking water. ADD drained pasta to skillet and toss with sauce, adding reserved pasta cooking water. Cook for 3 minutes over medium heat.
  • Transfer to serving platter. Garnish with chopped parsley and shaved Pecorino cheese.
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