Creamy Pasta with Artichokes and Speck, a quick and creamy main course perfect for an everyday lunch. After having you try the risotto with artichokes and pancetta, I thought of proposing the creamy pasta with artichokes and speck. For this version, I used mammole artichokes, often used for Roman-style artichokes, but they are also perfect for this tasty main course. I then added the speck to the artichokes and made everything creamy by adding pecorino cheese with a few tablespoons of pasta cooking water. And now, let’s go to the kitchen together because the creamy pasta with artichokes and speck will be ready in a click!
If you are interested in other quick main courses, also read:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 535.24 (Kcal)
- Carbohydrates 39.50 (g) of which sugars 1.78 (g)
- Proteins 31.39 (g)
- Fat 29.34 (g) of which saturated 11.15 (g)of which unsaturated 5.42 (g)
- Fibers 8.84 (g)
- Sodium 4,363.47 (mg)
Indicative values for a portion of 8 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.64 oz pasta
- 2 mammole artichokes
- 3.17 oz diced speck
- 1 tbsp extra virgin olive oil
- 2.82 oz pecorino cheese
- salt (to taste)
- pepper (to taste)
Tools
- High-sided saucepan
- Frying pan
- Cutting board
- Knife
Steps
First, clean the artichokes. Remove the tougher outer leaves, cut the stem, and peel it with a peeler. I also used the stems, but they can be used to make a vegetable broth if you plan to make a risotto.
Then cut the stems lengthwise and then into slices. Remove the top of the artichokes and cut them in half. Remove the inner choke and slice them into half-inch thick pieces.
Add the oil to the pan and add the diced speck and stems. Sauté for a few minutes over medium heat, stirring, until the speck is golden and has released its fat. Add the previously cut artichokes, season with salt, and cover with the lid.
Cook the artichokes on low heat for 10 minutes. Stir occasionally and add a little pasta cooking water as needed, which you will have hot in a saucepan with plenty of salted water.
Drain the pasta al dente, reserving a little pasta cooking water. Transfer the pasta to the pan with the artichokes and finish cooking. Then add the pecorino cheese with the pasta cooking water and stir quickly, so a creamy sauce forms. I recommend adding a little water at a time to avoid making the pasta soupy instead of creamy.
The creamy pasta with artichokes is ready to be served. Serve it with a sprinkle of pepper and parsley if you like.
Storage and tips for pasta with artichokes and speck
The pasta with artichokes and speck can be stored in the refrigerator for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for pasta with artichokes and speck
Can I use frozen artichokes?
Yes, you can make this recipe using frozen artichokes.
Can spiny artichokes be used?
Yes, you can prepare this main course with other types of artichokes: spiny ones, Brindisi artichokes, or other varieties you prefer or find easily.
