Bacon and Artichoke Pasta

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IngredientsBacon and Artichoke Pasta

  • 3 tablespoons Extra Virgin Olive Oil
  • 1/4 pound bacon, chopped
  • 1 small onion, finely chopped
  • 4 cloves garlic, chopped or thinly sliced
  • Black pepper
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can
  • Penne pasta
  • Salt
  • A handful of flat-leaf parsley, finely chopped
  • 1/2 to 2/3 cup freshly grated caciocavallo or pecorino cheese

Directions

Heat a large skillet over medium high heat and add the olive oil, 3 turns of the pan.

  1. Add the bacon and cook until crisp.
  2. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes.
  3. Add the wine and stir.
  4. Add the stock and artichokes and heat through.
  5. Bring water to boil for the pasta.  Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining.
  6. Add the pasta to the artichoke mixture.
  7. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes.
  8. Serve with remaining cheese on top.
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