Artichoke and bacon pasta is a flavorful main dish, perfect for those who love the contrast between the sweetness of vegetables and the strong taste of cured meats. In this version, the delicacy of artichokes combines with the savory crunch of bacon, creating an irresistible balance of textures and aromas. Everything is wrapped in a creamy sauce made from cream and flavored with a touch of saffron, which adds a slightly spicy note and a golden color to the dish.

The artichokes, the stars of this recipe, have a unique taste, slightly bitter with a tender texture, which pairs perfectly with the intense flavor of bacon. To enhance their flavor without overpowering it, they are sautéed in a pan with garlic, providing a discreet yet essential aromatic base. The bacon, on the other hand, is browned until crispy, adding a smoky and savory note to the sauce.

The element that makes this recipe even more enveloping is the cream, which blends the ingredients and gives the dish an irresistible creaminess. Finally, the saffron enriches the sauce with its unmistakable aroma and warm color, making the dish not only delicious but also inviting. Below are some recipes with artichokes.

Difficulty: Very easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter and Spring, Winter, Spring

Ingredients for Artichoke and Bacon Pasta

11 oz pasta
3 artichokes
9 oz smoked bacon
1 cup cooking cream
1 packet saffron
1 clove garlic
2 oz pecorino (grated)
to taste salt
to taste pepper
1 bunch parsley (chopped)
to taste extra virgin olive oil
2 glasses water

Tools for Artichoke and Bacon Pasta

1 Knife
1 Pan
1 Pot
1 Slotted Spoon
1 Ladle

Steps

To prepare the artichoke and bacon pasta, start by cleaning the artichokes. Remove the outer and tough leaves,
cut off the stem,
cut the top of the leaves and
clean the remaining stem of the artichokes.
Now cut the artichokes in half,
remove the internal choke and
slice the artichokes very thin.
Now place a clove of garlic in a pan with some extra virgin olive oil,
add the bacon and let it brown.
Also transfer the sliced artichokes to the pan,
season with salt and pepper,
pour in 2 generous glasses of water and
let it cook on medium heat with a lid for 15 minutes or until the artichokes are tender. If they are still hard, pour in more water.
Meanwhile, cook the pasta and drain it in the pan while still al dente,
pour a ladle of pasta cooking water into the pan and stir everything together.
Meanwhile, pour the cream into a bowl, add the saffron and
mix.
Transfer the cream with saffron into the pan with the pasta and artichokes,
sprinkle with grated pecorino and continue to stir.
Now all that’s left is to plate and
finish the dish with a sprinkle of chopped parsley.