Rigatoni with Artichoke Hearts & Pancetta

I love pancetta. It is Italian bacon that is very thin and really yummy. It's not really good on it's own because it is wayyyy too salty but in pasta dishes it shines. I found this recipe in an addition of America's Test Kitchen and have played with it enough to figure out what works. Please note the pasta dish is great without the pancetta.

Rigatoni with Artichoke Hearts & Pancetta - Serves 6

20 thin slices of pancetta (usually one package of Primo Taglio from Safeway is plenty)
1 Tbsp butter
2 shallots, minced NOTE: I use 6 green onions, white part only, if no shallots are available.
2 garlic cloves, smashed with the flat of knife and chopped fine
1 9 oz box frozen artichoke hearts thawed & sliced thin NOTE: Defrost in fridge if possible - it is less soggy - but you can nuke it.
1/2 cup white grape juice NOTE: Recipe calls for white wine so use it if you got it.
1 cup low sodium chicken broth
1/2 cup heavy cream
2 tsp grated lemon zest
2 Tbsp fresh lemon juice
1 lb rigatoni

Note: Start pasta water so the pasta is done close to the same time as the sauce. The sauce takes about 15 minutes total if you have all of your ingredients ready to go at the start.

Cook pancetta in a large skillet over medium heat until crisp, about 5 -6 minutes. Transfer to a paper towel lined plate. Wipe pan quickly with another paper towel but don't wash.

Add butter and shallots to now empty skillet and cook until soft about 3 -4 minutes. Add garlic and artichoke hearts and cook about 2 minutes until garlic is fragrant. Add grape juice (wine) and cook until it is reduced by half, about 3 - 4 minutes. add broth, cream, lemon zest, and lemon juice and cook until thickened about 4 - 6 minutes.

Meanwhile, add 1 Tbsp salt and rigatoni to boiling water and cook until al dente. (NOTE: The recipes says to reserve 1/2 cup cooking water and add it to the sauce. I have done it both ways and like it better without but some people like thinner sauce.) Drain the pasta. Place pasta in large serving bowl. (Here is where you would add the water to the sauce if you so desire.) Pour sauce over pasta. Season with salt and pepper to taste. Crumble pancetta and sprinkle over rigatoni. Serve with aged Parmesan and a crusty hot loaf of bread.