The pecorino, pepper, artichokes, and bacon is a tasty variation of the classic pecorino and pepper, a traditional recipe from Roman cuisine enriched with crispy artichokes sautéed in a pan, making the dish crunchy and flavorful. The preparation of this recipe is quite simple, but there are some steps to follow to get the best out of this dish, here they are.
If you like classic recipes with artichokes, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 474.37 (Kcal)
- Carbohydrates 37.53 (g) of which sugars 1.26 (g)
- Proteins 23.39 (g)
- Fat 26.16 (g) of which saturated 11.29 (g)of which unsaturated 6.87 (g)
- Fibers 6.27 (g)
- Sodium 3,157.28 (mg)
Indicative values for a portion of 175 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 for 2 people
- 6.5 oz pasta
- 2.5 oz bacon
- 1 artichoke
- 4 tbsps pecorino romano
- to taste pepper (freshly ground)
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Bowl
- 1 Pot 3 qt
- 1 Pan 8.5 inch
- 1 Knife
- 1 Cutting board
Procedure
The preparation of this recipe is quite simple, but there are some steps to follow to get the best out of this dish, here they are.
The most tedious part of this recipe is cleaning the artichoke to remove the tough outer leaves and any internal fuzz, which, if not removed, will spoil the taste of the dish.
If you want some tips, read here how to clean artichokes to perfection.
While the artichoke rests in lemon water, it’s time to focus on the linguine. Put plenty of salted water on the stove and bring to a boil, cook the pasta, and cut the artichoke in half.
Now, cut the artichoke into thin strips until you achieve many small, uniform artichoke strips.
Cut the bacon into cubes and sauté it in the pan, add the artichoke strips, and sear them well over high heat, tossing occasionally.
The artichoke should turn golden on the outside and form a crust without getting too dark, just a couple of minutes; the thinner the artichoke is cut, the less time it takes to cook.
Put the grated pecorino and pepper in a bowl and add cooking water until you get a thick and creamy sauce.
The trick is to add a little water at a time and mix using a fork.
Drain the pasta one minute before the end of cooking and toss it in the pan with the artichokes.
After a minute, add the pecorino cream off the heat and mix everything so that the pasta’s heat melts it.
If the cream is too thick, pass it in the pan over low heat, taking care to stir a lot, just 30 sec. no more, or the cheese will start to string.
Your pecorino, pepper, artichokes, and bacon is ready!
Plating Tips
This is a simple and creamy dish; the best way to serve it is to create a nest of linguine and use a couple of artichoke strips for decoration. Add a pinch of freshly ground pepper before serving at the table.
Wine Pairing with Pecorino, Pepper, Artichokes, and Bacon
The pecorino, pepper, artichokes, and bacon pairs well with a Fiano di Avellino or an Est Est Est. Simple yet full-bodied white wines that enhance the flavor of the cheese and artichokes.
