Tim's Pancetta Pasta

Tim's Pancetta Pasta.doc37.5 KB
1 Tbs. Olive Oil
6 oz. Pancetta (either from deli or in package)
1 14 oz. jar artichoke hearts
1 pkg. fresh thyme
1 pkg. freshly grated parmesan cheese
1 lb. penne rigate pasta


  1. Cook pasta as directed.
  2. Cut pancetta into small pieces.
  3. Drain and cut artichoke hearts into large chunks.
  4. Coat a large skillet with non-stick spray and add 1 Tbs. olive oil.
  5. Turn heat on med-low and let oil heat up.
  6. Add pancetta and let it begin to cook.
  7. As soon as it starts to slightly brown, add artichokes. Cover and let it cook a few minutes.
  8. Turn heat to low and add thyme (gently pulling leaves off stems).
  9. Add drained pasta to skillet and stir together.
  10. Top with parmesan cheese and serve.



Recipe from Tim Bacci