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.