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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put your water to boil and cook pasta. | 2. Drain the can of artichokes and slice into slivers. | 3. Melt butter in a large skillet over a medium heat. | 4. Add the onion and cook until it softens and turns a rich gold color. | 5. Add the pancetta and continue sauteing until the pancetta is nicely browned but not crisp Once the pasta is almost done, return the sauce to the heat. | 6. Add the artichoke hearts, salt, black pepper and thyme and boil away any excess liquid, leaving just a little moisture. | 7. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. | 8. Taste for salt and pepper and serve at once with extra fresh grated parmigiano to top if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke heart	1	can	drained sliced	100.8667	0.0	22.44	0.5667
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
pancetta	4	ounces	cut	100.8667	0.0	22.44	0.5667
salt black pepper			ground	100.8667	0.0	22.44	0.5667
thyme	1/2	teaspoon	chopped	0.40399999999999997	0.0978	0.0222	0.0067
parmigiano reggiano cheese	1/3	cup	grated	100.8667	0.0	22.44	0.5667
penne	8	ounces		285.7629	38.1017	12.9274	9.0718

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.