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Linguine with Artichokes, Lemon and Pancetta
Ingredients
  • 1 pound linguine OR fettuccine
  • Kosher salt and ground black pepper
  • 1 tablespoon extra-virgin olive oil, plus more to serve
  • 4 ounces pancetta, chopped
  • 14 ounce can artichoke hearts, drained, patted dry and quartered if whole
  • 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
  • 2 ounces Parmesan cheese, finely grated (1 cup), plus more to serve
  • ½ cup finely chopped fresh flat-leaf parsley OR chives OR basil
Note: Ingredients may have been altered from the original.
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