Paccheri pasta with artichokes and bacon

Name: Paccheri pasta with artichokes and bacon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: En
Ingredients: 7 oz pasta (paccheri or other); 3,5 oz bacon; 2 artichokes; ½ onion; 2 tbsp grated Parmesan cheese; For the Acidulated Water; 1 lemon; Water (enough to cover the artichokes)

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Main Dish

Very Easy

30 min

585 Kcal

Still looking for a new sauce to accompany your pasta? This time we suggest the artichoke / bacon combo. And what about the pasta ? Of course, you can choose whatever you like. But once you've discovered Paccheri, you won't be able to do without it! Large, cylindrical pasta with a sauce that's even more perfect when eaten... Anyway, we'll leave you with the step-by-step instructions for our recipe below ↓ ↓

Ingredients

7 oz pasta (paccheri or other)
3,5 oz bacon
2 artichokes
½ onion
2 tbsp grated Parmesan cheese
For the Acidulated Water
1 lemon
Water (enough to cover the artichokes)

Materials

Bowl
Cutting board
Knife
Saucepan
Frying pan

Preparation

Preparation20 min

Cook time10 min

First, prepare a bowl with water and lemon juice.
Clean artichokes by first shortening the stem. Then remove the outer leaves until you reach the heart.
Now cut the artichoke heart into quarters, remove the hay inside (use a sharp knife) and dip the heart pieces in acidulated water to prevent them from oxidizing.
In a frying pan, sauté the finely chopped onion in olive oil. Add the bacon and sauté for 3/4 minutes over high heat. Cut your artichoke hearts into small pieces and add them to the pan.
Add a glass of water to the pan, put the lid on and cook over medium heat for 15 minutes, stirring occasionally.
Meanwhile, place a pan of salted water on the stove and, once boiling, cook the pasta according to the time indicated on the packet.
After 15 minutes in the pan, remove all the artichoke heart pieces (keeping a few for decoration) and place in a blender, adding a little cooking liquid and a few pieces of bacon.
Blend until creamy, then return to the pan. Add a little pasta cooking water and mix well (keep on low heat).
At this point, drain the pasta al dente and pour it into the frying pan. Add two tablespoons of Parmesan and sauté for a few minutes (adding a little more cooking water if necessary).
Your artichoke and bacon pasta is ready!

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FAQ ❓

Can I keep the artichoke and pancetta pasta?

If there's any left over, you can put it in an airtight container and keep it in the fridge for a day. Before serving, heat the pasta in a saucepan and add a little water.

What type of pasta to use?

We used paccheri, but you can use both short and long pasta!

What can I use instead of bacon?

An excellent combination is speck or bacon. In this case, we recommend that you prepare the artichoke cream and sear the speck separately in a frying pan: add it just before serving, crisp as it is. If you prefer a vegetarian dish, you can prepare the recipe with just the artichoke cream and without adding the bacon or speck.

What to do with the artichoke leaves?

Rather than throwing them away, you can clean and steam them. The lower leaves, which initially cling to the heart, are more tender. Dip them in a vinaigrette sauce and eat them as they are, pinching them in your mouth to enjoy only the tender part and not the stringy part present in the rest of the leaves.