Linguine with Artichokes, Lemon and Pancetta
This umami-rich, potent artichoke sauce is in a class of its own.
- Makes4-6 servings
- Cook Time30 minutes
- 2
A recipe from “Pasta Grannies” by Vicky Bennison gave us the idea for this pasta dish. The sauce is made by blitzing artichokes in a blender. For ease, we use canned artichokes instead of fresh, but we first brown them in a mixture of olive oil and rendered pancetta fat to build flavor in the sauce. The crisp bits of pancetta lend texture and saltiness, lemon adds brightness and balance, and a generous amount of Parmesan ties all the elements together.
Don’t use marinated artichokes for this recipe, as their flavor is too sharp and tangy. After draining the artichokes, make sure to pat them dry so they caramelize when added to the pot. Don’t forget to reserve about 2 cups of the pasta water before draining the noodles. You will need it for pureeing the artichokes and building the sauce.
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