- 2 garlic cloves
- 70g sliced pancetta
- 40g Parmesan + extra to serve
- 60g Tunisian artichoke spread
- Freshly ground pepper
- A large handful of flat leaf parsley
- Sea salt
- 200g spelt white pasta
- 1/2 tbsp olive oil
Prep: 10 mins | Cook: 15 mins
1. Fill and boil your kettle. Peel and grate or crush the garlic. Snip the pancetta into 2cm-thick pieces using a pair of kitchen scissors. Set to one side
2. Finely grate the Parmesan and pop it into a medium bowl. Add the creamed artichoke with a good crack of black pepper. Mix well and set to one side.
3. Finely chop the parsley leaves and stalks.
4. Pour the hot water from the kettle into a large saucepan and add a good pinch of salt. Bring back to the boil and then tip in the pasta. Cover with a lid and cook for 7 mins.
5. While the pasta is cooking, warm a large frying pan on a medium heat 1 min. Drizzle in ½ tbsp olive oil. Add the pancetta and garlic and fry for 5 mins till the pancetta is crisp. Take the pan off the heat.
6. Drain the pasta, catching 200ml cooking water in a mug under the sieve or colander (mind your fingers, or ladle the pasta water out into a heatproof jug before draining). Pour the reserved cooking water into the bowl with the Parmesan and artichoke and stir well.
7. Set the frying pan back on the heat and tip in the pasta. Pour in the artichoke and Parmesan mix. Bring everything up to a bubble and cook for a min, stirring well. Stir in most of the parsley at the end of cooking.
8. Taste the pasta and add some salt or more pepper if you think it needs it. Divide the pasta between a couple of bowls. Scatter over the remaining parsley and some Parmesan to serve.