1 small jar artichokes hearts in marinade drained coarsely chopped
1 tablespoon basil-infused olive oil plus more for drizzling
2 cloves garlic minced
2 servings kosher salt and freshly cracked pepper black
0.3 pound pancetta chunk cut into 1/3-inch dice
0.5 pound fettuccine pasta black
Equipment
bowl
frying pan
pot
slotted spoon
Directions
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.
