Spaghetti with Artichokes and Pancetta
"Artichokes don't have to start a fight with wine," says Mario Batali. He sautés sliced artichokes with lardo (cured pork fat) or pancetta, then tosses them with spaghetti. More Great Pastas
April 2010
Gallery
Credit:
© John Kernick
Recipe Summary
Ingredients
Directions
Suggested Pairing
To drink, Dan Amatuzzi suggests a dry sparkling white. "Use bubbles when you can—it's an easy pairing," he says, recommending a crisp Spumante Bianco Secco from Lazio. The versatile pasta also works with a Tuscan red, which is earthy enough to complement the artichokes.