It goes without saying that the goods in this pasta are 110% reliant on the fettuccine. If you need a hand, go look at the “pasta from scratch” post. If you make this with dehydrated big box pasta it’ll turn out….decent….but not like it should. The sauce should be layered to showcase the pasta, not hide it.
Ingredients
- Cherry tomatoes – one handful per serving – halved
- Olive Oil – 2 tbs
- Pancetta – two slices per serving – diced
- Artichoke Hearts – 3 per serving
- Good parmesan that you have to grate yourself
- Shallot
- Garlic – two cloves per serving
- Butter – 1 tbsp per serving
- Salt & Pepper
The beauty of this pasta is in it’s simplicity. Don’t overcomplicate it. Keep it clean, and somewhat healthy and it’ll be exactly what you want – every time.
Cooking
Fry the pancetta in olive oil. When the fat become translucent and before the pork becomes brown toss in the garlic (diced) and shallot (also diced). These should cook pretty quickly and as soon as the shallot starts to turn translucent toss in the artichoke hearts and cherry tomatoes.
At this point everything you’ve done has happened in quite a hurry. You’re probably a little overwhelmed and probably moments away from burning everything. It’s ok. Lower the heat…a lot. Let everyone become friends at the point in some warmness rather than sizzling.
While you’re practicing your namaste shred about have a block of parmesan into a bowl. Go ahead and cut your butter as well and have it ready. Crack some pepper straight into the pan. Ok it’s go time.
Cook your pasta. If you’ve followed my directions and are using the good stuff it should take just a few minutes. As soon as it’s ready use tongs, or a spider to remove the pasta from the water and put straight into your pan with all the good stuff. Once the pasta is transitioned, add in all of the parmesan and the butter. Cut the heat and toss in the pan until the butter is completely melted.
Note: Pancetta always seems to be different depending on where you bought it. Some pancetta is really salty, some has a strong pepper taste, and others even have some nutmeg to them (my least favorite for this dish). Take a taste of your pasta at this point and determine if it needs any salt or pepper at this point.
Remove and serve quickly.