- 1 box Barilla PLUS Thin Spaghetti
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, chopped
- 8 baby artichokes, sliced into wedges
- Salt to taste
- Black pepper to taste
- 3/4 cup golden raisins, reconstituted
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmigiano-Reggiano cheese, shredded
- 1 tablespoon parsley, chopped
- 1/4 pound pancetta, sliced thin and rendered
- Bring a large pot of water to a boil.
- In a large skillet, saute garlic in olive oil for 1-2 minutes. ADD artichokes and saute until they are nice and soft. Season with salt and pepper. Add raisins and stir to combine.
- Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid. Add the reserved cup of cooking liquid to the sauce and bring to a simmer. Add cooked pasta to the sauce and cook for 1 more minute. The sauce should become creamy.
- Remove from heat and toss with pine nuts, cheese, parsley and pancetta.