Spaghetti with artichokes

By duckieq

Ingredients

• salt and pepper
• 1 lb bucatini (fat spaghetti)
• 3 t evoo
• 1/3 lb pancetta chopped
• 1 small onion chopped
• 3-4 cloves garlic thinly sliced
• 1/2 c dry white wine
• 1 c chicken stock
• 2 c thawed frozen artichoke hearts or 14oz jar drained and chopped
• 1/2 c grated pecorino romano
• 1/3 c chopped pardley

Preparation

Step 1

1) cook pasta til al dente reserve 1 c pasta water

2) while pasta is cooking, in large skillet heat evoo over medium high heat. add pancetta and cook til fat renders, about 2-3 minutes. add onion and garlic, season with salt and pepper. cook 5 minutes. stir in wine, then stock. add artichoke hearts and cook through, about 5 minutes. season with salt and lower heat .

3) stir in reserved pasta water. add pasta, 1/2 c cheese and parsley. toss. top with rest of cheese