Skip to main content

Barilla® Fettuccine

with Artichokes & Tuscan Pecorino Cheese

  • 350
  • 48.0G
  • 14.0G
  • 13.0G
  • Prep
  • Cook
  • Skill


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

Made with



  1. 1
    Bring a large pot of water to a boil.
  2. 2
    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.
  3. 3
    Slice artichokes into thin slices.
  4. 4
    Puree pancetta in food processor.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Transfer to serving platter. Garnish with chopped parsley and shaved Pecorino cheese.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies