Penne With Artichokes, Pancetta, And Thyme

1. 1

   Put your water to boil and cook pasta.

2. 2

   Drain the can of artichokes and slice into slivers.

3. 3

   Melt butter in a large skillet over a medium heat.

4. 4

   Add the onion and cook until it softens and turns a rich gold color.

5. 5

   Add the pancetta and continue sauteing until the pancetta is nicely browned but not crisp Once the pasta is almost done, return the sauce to the heat.

6. 6

   Add the artichoke hearts, salt, black pepper and thyme and boil away any excess liquid, leaving just a little moisture.

7. 7

   When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese.

8. 8

   Taste for salt and pepper and serve at once with extra fresh grated parmigiano to top if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.