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Pasta - black tie


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  • 1 tablespoon basil-infused olive oil, plus more for drizzling
  • 1/4 pound pancetta chunk, cut into 1/3-inch dice
  • 2 cloves garlic, minced
  • 1 small jar artichokes hearts in marinade, drained, coarsely chopped, marinade liquid reserved
  • Kosher salt and freshly cracked black pepper
  • 1/2 pound black fettuccine pasta


Servings 2


Step 1

Pour the oil in a medium skillet over moderate heat until hot but not smoking. Add the pancetta and cook until crispy, 3 to 4 minutes. Using a slotted spoon, remove the pancetta and set aside. Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the artichokes and saute, stirring, about 3 minutes.

Bring a large pot of salted water to a boil over moderately-high heat. Add the pasta and cook until al dente, following the package directions. Drain, reserving 1/2 cup cooking liquid.

Add the pasta, 2 tablespoons of the artichoke marinade and half the pancetta to the pan (if the pasta seems dry, add a little bit of the cooking liquid). Season with salt and pepper and toss until combined and heated through. Transfer to a bowl, garnish with the remaining pancetta and a drizzle of olive oil.

BYOC: This dish would also be fantastic with some sauteed calamari on top and would look beautiful. The contrast of the black and white would knock your guest's socks off.


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