Orechiette Pasta With Artichokes

Use 1 Lemon to make 1 tsp of zest. Combine the zest with the Crushed Red Pepper Flakes (1 tsp) , Fresh Parsley (2 Tbsp) , and 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 Artichokes (4) 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 Lemons (2) over them.

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 (4 Tbsp) over medium-low heat. Add the Pancetta (4 Tbsp) 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 (4 Tbsp) and cook them until they are soft and translucent, about 2 minutes.