Pancetta and Artichoke Pasta (with Parmesan, Cream, and Lemon)
This smoky and creamy pancetta and artichoke pasta has a touch of luxury about it with some classic Mediterranean flavors. Combining linguine with diced pancetta, marinated artichoke hearts, cream, garlic, and lemon, this dish makes for a great weeknight dinner with leftovers for lunch the following day.
Finished with grated parmesan and, optionally, fresh parsley, you could serve it with this garlic bread and a light salad like this arugula salad to feed friends and family.
Ingredients to Assemble
To make this pasta dish, you will need the following (for 4-6 servings):
- Linguine – 16 oz (450 grams) linguine (or bucatini or spaghetti)
- Pancetta – 4 oz smoked pancetta (110 grams), diced
- Marinated Artichoke Hearts – 1 small jar of marinated artichoke hearts (4.2 oz/120 grams drained weight), drained and chopped
- Cream – 1/2 cup heavy cream (or double cream, 120 ml)
- Garlic – 2 garlic cloves, minced
- Lemon – 1 lemon (zest and juice)
- Parmesan – 1/4 cup freshly grated parmesan
- Salt – a pinch of salt (plus salt for the pasta water)
- Pepper – a pinch of black pepper
- Parsley – fresh parsley (optional, for garnishing at the end)
Instructions with Photos
Step 1. Bring a pot of salted water to boil. Add the linguine and cook it until al dente, about 11 minutes (depending on the brand). After the pasta is cooked, reserve 1 cup of pasta water and drain the pasta.
Step 2. While the pasta is boiling, make the sauce. Add the diced pancetta to a frying pan or skillet over medium-high heat and sauté until the pancetta is cooked and just slightly crispy (about 4-5 minutes).
Step 3. Add the chopped artichoke hearts to the pancetta and sauté for 1 minute.
Step 4. Add the minced garlic, lemon zest, 1 tablespoon of lemon juice, salt, and pepper, and sauté for 30 seconds.
Step 5. Add 2 tbsp of pasta water to the heavy cream (to temper it) and then add the tempered cream to the sauce.
Step 6. Combine the sauce with the drained linguine. Add the parmesan and the remaining pasta water (a bit at a time), tossing until the sauce is creamy and glossy and the pasta is well-coated in the sauce. You can give it a taste and adjust the seasoning (adding more lemon juice if you prefer as well as salt/pepper).
Note: Depending on how thick you want the sauce, you may or may not use the entirety of the 1 cup of reserved pasta water. I used the entire cup of reserved pasta water in the pictures below. You can adjust to your preference and add only as much/little as you want.
Step 7. Transfer the pasta to a large serving bowl if serving family-style or you can serve individual portions. Optionally, top the pasta with minced fresh parsley.
This pasta very much bursts with flavor. There are zesty, earthy, smoky notes, all bound in a wonderfully creamy texture.
For me, dishes like this one are proof that tasty food doesn’t have to take hours to cook on the stove or in the oven. If you made this and the whole family enjoyed it, I’d love to hear all about it below in the review section. Whether you had this for lunch, dinner, or for a special occasion with loved ones, I hope you all had a great time!
More Weeknight Pasta Options
I’m a huge fan of pasta dishes like this. They are great for those nights you are tired but still need to prepare a hearty family meal. Some more of my favorites include this pancetta and mushroom pasta, this simple lemon-basil parmesan pasta, and this easy basil pesto pasta that can be ready in 15 minutes.
Printable Recipe Card
Ingredients
- 16 oz linguine (or bucatini or spaghetti), 450 grams
- 4 oz smoked pancetta diced, 110 grams
- 1 small jar of marinated artichoke hearts 4.2 oz/120 grams drained weight, chopped
- 1/2 cup heavy cream or double cream, 120 ml
- 2 garlic cloves minced
- 1 lemon zest and juice
- 1/4 cup freshly grated parmesan
- a pinch of salt plus salt for the pasta water
- a pinch of black pepper
- fresh parsley optional, for garnishing at the end
Instructions
- Bring a pot of salted water to boil. Add the linguine and cook it until al dente, about 11 minutes (depending on the brand). After the pasta is cooked, reserve 1 cup of pasta water and drain the pasta.
- While the pasta is boiling, make the sauce. Add the diced pancetta to a frying pan or skillet over medium-high heat and sauté until the pancetta is cooked and just slightly crispy (about 4-5 minutes).
- Add the chopped artichoke hearts to the pancetta and sauté for 1 minute.
- Add the minced garlic, lemon zest, 1 tablespoon of lemon juice, salt, and pepper, and sauté for 30 seconds.
- Add 2 tbsp of pasta water to the heavy cream (to temper it) and then add the tempered cream to the sauce.
- Combine the sauce with the drained linguine. Add the parmesan and the remaining pasta water (a bit at a time), tossing until the sauce is creamy and glossy and the pasta is well-coated in the sauce. You can give it a taste and adjust the seasoning (adding more lemon juice if you prefer as well as salt/pepper). Note: Depending on how thick you want the sauce, you may or may not use the entirety of the 1 cup of reserved pasta water. I used the entire cup of reserved pasta water in the pictures below. You can adjust to your preference and add only as much/little as you want.
- Transfer the pasta to a large serving bowl if serving family-style or you can serve individual portions. Optionally, top the pasta with minced fresh parsley.
If you’re keen to try this pasta dish, don’t forget to save it to one of your lunch or weeknight dinner idea boards.
