Fettuccine Con Carciofi
Indulge in the creamy, elegant flavors of Fettuccine Con Carciofi—a delightful Italian pasta dish that pairs tender fettuccine with the earthy richness of artichoke hearts. Perfectly balanced with a luxurious sauce made from dry white wine, heavy cream, and melted Parmesan cheese, this recipe captures the essence of simple yet sophisticated cooking. A hint of garlic, a splash of lemon zest, and a sprinkle of fresh parsley bring vibrant notes to the dish, making it as refreshing as it is comforting. Ideal for a quick weeknight dinner or an impressive dinner party meal, this recipe comes together in just 35 minutes and serves four. Serve it hot with a side of crusty bread and a crisp glass of white wine for a truly authentic Italian experience! Keywords: fettuccine with artichokes, creamy pasta recipe, Italian dinner ideas, quick pasta dishes, vegetarian Italian recipes.
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Recipe Information
Ingredients
- 400 grams fettuccine pasta
- 200 grams artichoke hearts (canned or fresh, quartered)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 100 milliliters dry white wine
- 150 milliliters heavy cream
- 50 grams Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon zest
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta, then set it aside.
If using fresh artichokes, prepare them by trimming off the tough outer leaves and slicing the hearts into quarters. If using canned artichokes, drain and rinse them well.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and frothy.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the artichoke hearts to the skillet and cook for 4-5 minutes, stirring occasionally. If using fresh artichokes, cook until they are tender.
Pour in the dry white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off.
Reduce the heat to low and stir in the heavy cream. Let it simmer for 3-4 minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese and mix until it is fully melted and incorporated into the sauce.
Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Season with salt, black pepper, and lemon zest to taste. Toss again to combine.
Remove the skillet from heat and sprinkle the chopped parsley over the pasta.
Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.5 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
