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Rigatoni with Artichoke hearts, pancetta and lemon8 thin slices pancetta
1 tablespoon unsalted butter
2 shallots, minced
2 garlic cloves, minced
2 (9-ounce) boxes frozen artichoke hearts, thawed and sliced thin
½ cup dry white wine
1 cup low-sodium chicken broth
½ cup heavy cream
1 teaspoon grated zest and 2 tablespoons juice from 1 lemon
Salt and pepper
1 pound rigatoni
1. Bring 4 quarts water to boil in large pot. Cook pancetta in large skillet over medium-high heat until crisp, about 4 minutes. Transfer pancetta to paper towel–lined plate.
2. Add butter and shallots to now-empty skillet and cook until softened, about 3 minutes. Add garlic and artichoke hearts and cook until garlic is fragrant, about 30 seconds. Add wine and cook until reduced by half, about 2 minutes. Add broth, cream, lemon zest, and lemon juice and cook until thickened, 2 to 4 minutes.
3. Meanwhile, add 1 tablespoon salt and rigatoni to boiling water and cook until al dente. Reserve ½ cup cooking water, drain rigatoni, and return rigatoni to pot. Stir in sauce, adding reserved cooking water as needed. Season with salt and pepper to taste. Crumble pancetta and sprinkle over rigatoni. Serve.
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