Ingredients
Serves 2
100g orechiette pasta (or other short pasta)
2 globe artichokes
Juice of 1 lemon
75g pancetta, sliced
2 tablespoons olive oil
1 birds eye chilli, sliced
1 garlic clove, sliced
2 tablespoons reserved pasta water
¼ cup chopped flat leaf parsley
2 tablespoons extra virgin olive oil
2 tablespoons grated parmesan cheese
Method
Cook the pasta according to directions on packet. Drain but reserve 2 tablespoons of the salted water.
Remove outer leaves of artichokes, quarter them and remove chokes. Toss in the lemon juice.
Have a sauté pan ready over a medium heat. Chop the sliced pancetta into smaller pieces and fry in the olive oil until crispy. Remove from the pan and set aside.
Add the artichokes and cook until softened. Add the chilli and garlic and sauté without colouring; add a couple of spoons of pasta water to stop the garlic from browning.
Add the pancetta back to the pan with the cooked pasta, extra virgin olive oil and chopped parsley.
Mix through and serve topped with grated parmesan.