Fettuccine with artichokes and bacon

Name: Fettuccine with artichokes and bacon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Egg fettuccine pasta 8.8 oz; Red onions 2.8 oz; Artichokes 4; Smoked pancetta 5.3 oz; White wine 1.4 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 2 tbsp; Saffron 1 sachet 1 tsp; Thyme 3 sprigs; Lemons 1

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467

Calories per serving

Lactose Free

Energy Kcal 467
Carbohydrates g 53.4
of which sugars g 5
Protein g 16.8
Fats g 18.1
of which saturated fat g 4.59
Fiber g 8.5
Cholesterol mg 83
Sodium mg 896

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Low
Note + cooking the pasta

PRESENTATION

Fettuccine with artichokes and pancetta is, you know, such a classic from Lazio. And here's the thing, it really shows why Italian pasta is loved everywhere. You get these tender slices of artichoke mixed with salty pancetta. Really, just tossed with egg-based fettuccine that absorbs every bit of the rich, golden saffron sauce. And the sauce? It's not your everyday stuff. Saffron adds this warm color and gives each bite something special, something that makes you stop and savor. Pretty simple. The rough texture of the pasta clings to the sauce—seriously good—giving you a bite that's creamy and full of contrast.

The slight bitterness of the artichoke balances with the bold, savory taste of the pancetta, making this fettuccine artichoke pancetta recipe really, really stand out among Italian pasta dishes. In Lazio, this dish often pops up at special occasions. And you can see why it's made to impress. Honestly, not every day do you get a plate of pasta that looks as good as it tastes. This artichoke and pancetta pasta really does.

The saffron threads give the sauce an almost golden glow on the plate. The smell? Just savory and inviting—like something you'd expect at a celebration. For real. People like to use fresh egg fettuccine here because it holds up to the chunky sauce. Stays moist and satisfying. The pancetta brings that classic Italian flavor, but it's how it mixes with the tender artichokes that really sets it apart from the usual pasta meals.

If you're into easy fettuccine recipes but want something with that wow factor, this one's for you. Pairs well with a simple salad, or stands alone. Honestly, the fettuccine with artichokes and pancetta has enough going on to feel complete. Overall, this dish is like a celebration in a bowl. People always remember it when it hits the table. The pancetta pasta sauce and saffron make it feel kinda fancy, but it's the good ingredients and those classic flavors that keep everyone coming back, again and again.

INGREDIENTS: Egg fettuccine pasta 8.8 oz (250 g); Red onions 2.8 oz (80 g); Artichokes 4; Smoked pancetta 5.3 oz (150 g); White wine 1.4 oz (40 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil 2 tbsp (30 g); Saffron 1 tsp (0.125 g) - 1 sachet; Thyme 3 sprigs; Lemons 1

Preparation

How to prepare Fettuccine with artichokes and bacon

To prepare fettuccine with artichokes and bacon, start by bringing a pot of salted water to a boil and by How to clean artichokes, but before touching them, protect your hands with latex gloves or rub lemon on your skin to prevent them from turning black. Remove the thicker outer leaves 1 until you reach the tender ones, then, with a knife, cut off the tougher tips and also remove the stem. Place the flowers and stems in a basin filled with water and lemon to prevent them from browning 2. Now peel the stems, removing the most fibrous outer part, and chop them finely 3,

then cut the artichoke hearts in half, remove the inner choke, and cut them into quarters 4. Clean and slice the red onion into julienne strips 5 and sauté it in a large pan drizzled with olive oil 6.

When the onion is well softened, add the carefully drained artichokes 7, season with salt and pepper 8, add a little water, then deglaze with white wine 9 and let the artichokes cook for 10 minutes over high heat.

Meanwhile, cut the bacon into thin strips 10. Sauté it in a non-stick pan without adding any additional fat, to render it crispy 11: it will take just a few minutes, and when it's ready, you can add it to the artichokes 12 and continue cooking the sauce over low heat, mixing the ingredients well.

In a bowl, place the saffron 13, dilute it with a little water 14, and after dissolving it with a teaspoon, set it aside. Cook the fettuccine in the boiling salted water 15: it will take just a few minutes.

When they are cooked, drain the fettuccine directly into the sauce using a slotted spoon 16. Add the diluted saffron 17, carefully mix the ingredients over high heat to distribute the flavors.
The fettuccine with artichokes and bacon is ready 18: serve it with a sprinkle of fresh thyme.

Storage

You can store the plain sauce for 2-3 days in the refrigerator, sealed in an airtight container. If you used only fresh ingredients, you can also freeze it in the same way.
Once the pasta is added, it is recommended to consume it immediately.

Tip

In addition to wine, you can deglaze the artichokes using vegetable broth instead of water. Try adding a chopped fresh chili pepper: the spicy note will give it an extra kick!
If you like, you can easily substitute the thyme with fresh parsley.