Use 1 Lemon to make 1 tsp of zest. Combine the zest with the
Crushed Red Pepper Flakes (1 tsp)
Fresh Parsley (2 Tbsp)
Pecorino Romano Cheese (1/2 cup)
in a small bowl and set aside. Place a large pot of water over medium-high heat to boil. Clean the
and trim them down to their hearts and stems. Cut thin slices of the hearts and stems. Place the sliced pieces in a bowl and squeeze the
Generously salt the boiling water and add the
Orecchiette Pasta (1 lb)
, stirring occasionally. After 5 minutes of cooking the pasta, add the sliced artichoke hearts and stems. Continue to cook the pasta and artichokes until both are al dente, approximately 5 to 7 minutes more cooking time. Drain the cooked pasta and artichokes, reserving 1 cup of its cooking liquid. Run cool water on the pasta and artichokes and drain well.
In a large sauté pan, heat the
Olive Oil (1/4 cup)
over medium-low heat. Add the
Pancetta (1/4 cup)
and cook until it's rendered and crispy. Remove the pancetta with a slotted spoon, leaving behind the cooking fat in the sauté pan. Add the
Onions (1/4 cup)
and cook them until they are soft and translucent, about 2 minutes.
Add the cooked pasta and artichokes to the pan with the cooked onions. Add the lemon zest, red pepper flakes, parsley, and cheese to the pan followed by the reserved pasta cooking water. Stir to combine everything. Allow the pasta to slightly thicken the liquid to form a sauce. Top with the cooked pancetta and serve.