Black Tie Pasta
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 753
- Total Fat
- 31
- Saturated Fat
- 9
- Carbohydrates
- 94
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 24
- Cholesterol
- 37
- Sodium
- 570
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1 tablespoon basil-infused olive oil, plus more for drizzling
1/4 pound pancetta chunk, cut into 1/3-inch dice
2 cloves garlic, minced
1 small jar artichokes hearts in marinade, drained, coarsely chopped, marinade liquid reserved
Kosher salt and freshly cracked black pepper
1/2 pound black fettuccine pasta
Directions
- Pour the oil in a medium skillet over moderate heat until hot but not smoking. Add the pancetta and cook until crispy, 3 to 4 minutes. Using a slotted spoon, remove the pancetta and set aside. Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the artichokes and saute, stirring, about 3 minutes.
- Bring a large pot of salted water to a boil over moderately-high heat. Add the pasta and cook until al dente, following the package directions. Drain, reserving 1/2 cup cooking liquid.
- Add the pasta, 2 tablespoons of the artichoke marinade and half the pancetta to the pan (if the pasta seems dry, add a little bit of the cooking liquid). Season with salt and pepper and toss until combined and heated through. Transfer to a bowl, garnish with the remaining pancetta and a drizzle of olive oil.
- BYOC: This dish would also be fantastic with some sauteed calamari on top and would look beautiful. The contrast of the black and white would knock your guest's socks off.