Bacon And Artichoke Pasta
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cloves
Garlic (crushed)1 cup
White Wine (dry)1
Salt2 ribs
Celery (coarsely chopped)1 large
Bay Leaf (fresh)1 tsp
Whole Black PeppercornsDirections:
1
Watch how to make this recipe
2
Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan
3
Add the guanciale or bacon and cook until crisp
4
Add the onion, garlic and a little pepper and stir for 4 to 5 minutes
5
Add the wine and stir
6
Add the stock and artichokes and heat through
7
Cool and store for a make-ahead meal
8
Reheat over medium heat
9
To serve, bring water to boil for the pasta
10
Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining
11
Add the pasta to the artichoke mixture
12
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
13
Serve with more cheese on top
14
Place the chicken in a large stockpot
15
Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt
16
Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer
17
Simmer 60 to 75 minutes, then cool the chicken in its stock
18
Strain the stock
19
Remove the chicken in large pieces from the skin and bones
20
Cut half of the meat into bite-size chunks
21
Thinly slice or pull the remaining meat