| 1 box | BARILLA Fettuccine |
| 6 | artichokes |
| 1 | lemon |
| 2 ounces | Italian pancetta, sliced thin |
| 1/4 cup | extra-virgin olive oil, divided |
| 1 tablespoon | garlic, minced |
| 3 ounces | Tuscan Pecorino cheese, shaved |
| to taste | salt |
| 1 tablespoon | Italian parsley, chopped |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
PREPARE artichokes by slicing 2 inches off the top and removing half of the tough outer leaves. Slice artichokes into quarters and remove the fuzzy inside choke using a spoon. Place artichokes in a bowl of water with the juice of one fresh lemon to prevent browning.
SLICE artichokes into thin slices.
PUREE pancetta in food processor.
HEAT half of the olive oil in a 12 inch skillet over medium heat. Add pancetta, minced garlic and black pepper. Saute for 3-4 minutes. Add sliced artichokes and cook for 3-4 minutes.
COOK pasta 2 minutes less than the recommened cook time. Reserve 1 cup pasta cooking water.
ADD drained pasta to skillet and toss with sauce, adding 2 ladles (4 ounces) of reserved pasta cooking water. Cook for 3 minutes over medium heat. Transfer to serving platter. Garnish with chopped parsley and shaved Pecorino cheese.