Fettuccine with artichoke, pancetta & thyme from “Padella”.

This was a really nice recipe from the new Padella cookbook.

Essentially you sauté off pancetta; sweat down garlic and thyme, add the artichokes and deglaze with white wine.
Cook it down a bit and then toss through fresh pasta.

Finish with parsley, butter, and parmgianno Reggiano.