Penne With Artichokes, Pancetta, And Thyme

• 1 can artichoke heart, drained and sliced
• 4 tablespoons butter
• 1/2 cup onion, finely chopped
• 4 ounces pancetta, cut into thin strips
• salt & freshly ground black pepper
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1/3 cup freshly grated parmigiano-reggiano cheese
• 8 ounces penne (or enough for four)

1. Put your water to boil and cook pasta.
2. Drain the can of artichokes and slice into slivers.
3. Melt butter in a large skillet over a medium heat.
4. Add the onion and cook until it softens and turns a rich gold color.
5. Add the pancetta and continue sauteing until the pancetta is nicely browned but not crisp Once the pasta is almost done, return the sauce to the heat.
6. Add the artichoke hearts, salt, black pepper and thyme and boil away any excess liquid, leaving just a little moisture.
7. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese.
8. Taste for salt and pepper and serve at once with extra fresh grated parmigiano to top if desired.

butter, onion, pancetta, salt, thyme, freshly grated parmigiano, penne

Taken from www.food.com/recipe/penne-with-artichokes-pancetta-and-thyme-54434 (may not work)