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Name: Artichoke and Pancetta Fettuccine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Grated Parmesan fresh; 1 lb Fresh fettucine; 2 tb Unsalted butter; 1 lg Garlic; 1/2 Lemon; 1 tb Fresh Lemon Juice; 1 tb olive oil; 1/4 c Dry white wine; 3 oz Sliced pancetta; 6 md Artichokes; (about 3 pounds; 2 tb Salt; 2 tb Chopped fresh flat leafed

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INGREDIENTS

1/2 c Grated Parmesan ; fresh
1 lb Fresh fettucine
2 tb Unsalted butter
1 lg Garlic
1/2 Lemon
1 tb Fresh Lemon Juice
1 tb olive oil
1/4 c Dry white wine
3 oz Sliced pancetta
6 md Artichokes; (about 3 pounds
2 tb Salt
2 tb Chopped fresh flat leafed

INSTRUCTIONS

Fill a 4 quart saucepan three fourths full with water and bring to a boil with lemon. Quarter 1 artichoke lengthwise through stem and with a stainless steel paring knife cut out choke. Trim any spiky purple tipped leaves. Halve quarters lengthwise and place in a bowl of lemon water. Prepare remaining artichokes in same manner. Simmer artichokes in boiling water 5 minutes, or until almost tender, and drain in a colander. Artichokes may be prepared up to this point 1 day ahead, cooled completely, and chilled, rolled in damp paper towels in a sealable plastic bag. Chop pancetta and mince garlic. Fill a 6 quart kettle three fourths full with water and bring to a boil with salt for fettuccine. In a 12-inch deep heavy skillet cook pancetta in oil over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to a bowl. Discard fat from skillet. In skillet heat butter over moderate heat until foam subsides and cook artichokes, stirring occasionally, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer, stirring and scraping up brown bits, 1 minute. Cook fettuccine in boiling water until al dente. Reserve 1 cup pasta cooking liquid and drain pasta in colander. Add reserved pasta cooking liquid to artichoke mixture and bring to a boil. Add pasta, pancetta, Parmesan, parsley, and lemon juice, tossing to combine well. Yield: 6 first course servings Recipe by: Cooking Live Show #CL9081 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998

NOTES

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Artichoke and Pancetta Fettuccine

1/2 c Grated Parmesan fresh
1 lb Fresh fettucine
2 tb Unsalted butter
1 lg Garlic
1/2 Lemon
1 tb Fresh Lemon Juice
1 tb olive oil
1/4 c Dry white wine
3 oz Sliced pancetta
6 md Artichokes; (about 3 pounds
2 tb Salt
2 tb Chopped fresh flat leafed

Fill a 4 quart saucepan three fourths full with water and bring to a boil  with lemon. Quarter 1 artichoke lengthwise through stem and with a  stainless steel paring knife cut out choke. Trim any spiky purple tipped  leaves. Halve quarters lengthwise and place in a bowl of lemon water.  Prepare remaining artichokes in same manner. Simmer artichokes in boiling  water 5 minutes, or until almost tender, and drain in a colander.  Artichokes may be prepared up to this point 1 day ahead, cooled completely,  and chilled, rolled in damp paper towels in a sealable plastic bag.    Chop pancetta and mince garlic. Fill a 6 quart kettle three fourths full  with water and bring to a boil with salt for fettuccine.    In a 12-inch deep heavy skillet cook pancetta in oil over moderate heat,  stirring occasionally, until crisp and with a slotted spoon transfer to a  bowl. Discard fat from skillet.    In skillet heat butter over moderate heat until foam subsides and cook  artichokes, stirring occasionally, until golden, about 5 minutes. Add  garlic and cook, stirring, 1 minute. Add wine and simmer, stirring and  scraping up brown bits, 1 minute.    Cook fettuccine in boiling water until al dente. Reserve 1 cup pasta  cooking liquid and drain pasta in colander. Add reserved pasta cooking  liquid to artichoke mixture and bring to a boil. Add pasta, pancetta,  Parmesan, parsley, and lemon juice, tossing to combine well.    Yield: 6 first course servings    Recipe by: Cooking Live Show #CL9081    Posted to MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

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Nutrition

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Serving Size: 1 Serving (862g)
Recipe Makes: 1 Servings

Calories: 3283
Calories from Fat: 1852 (56%)

Amt Per Serving		% DV

	Total Fat 205.8g	274 %
	Saturated Fat 111.2g	556 %
	Monounsaturated Fat 61.1g
	Polyunsanturated Fat 15.1g
Cholesterol 799.3mg		246 %
Sodium 1627.2mg		56 %
Potassium 1625.5mg		43 %
Total Carbohydrate 279.7g		82 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 269.9g
Protein 86.2g		123 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3283

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