Bacon and Artichoke Pasta

The bacon and artichoke pasta is a very tasty dish perfect for lunch, really simple to make and perfect for any occasion.

From a quick lunch to a formal dinner, this dish is the right compromise for those who have little time to cook without to give up the taste.


  • 320 of pasta (fusilli)
  • 1 carrot
  • 1 celery coast
  • 1 shallot
  • 1 clove of garlic
  • 4 artichokes
  • 100 g of bacon
  • 1/2 glass of white wine
  • salt to taste
  • pepper to taste
  • extra virgin olive oil to taste

Bacon and Artichoke Pasta


First, clean the artichokes. For this recipe you can also use the stems, but only if they are tender. Prepare a bowl with water and half a lemon juice, in which to dip the freshly cut slices to prevent blackening.

At this point, wear gloves and proceed with the cleaning of the artichokes. Cut the stem, reduce it first to pieces, to get shorter parts, and then into quarters, so as to obtain sticks, which will immediately be immersed in water with lemon juice. Then cut the upper part of the artichoke and remove the most external and hard leaves, peeling them off with your hands, until you get to the inner and soft ones.

With a small knife remove the toughest part placed at the base of the artichoke and then cut it in half, removing the internal hay. Reduce in thin slices and immerse them immediately in the solution of water and lemon.

Cut the bacon into strips and put the pot on the stove with the water to cook the pasta. Then prepare the fried ingredients: clean the carrot, the celery and the shallot and chop very finely using a mixer or grater with large holes. Peel garlic and add it to other odors.

Fry them in a pan with a little oil and, after a few minutes, add the bacon. Once it is golden, blend with white wine.

At this point remove the garlic, add the artichokes and mix vigorously them with the seasoning, then add salt and pepper to taste and cook with the lid on low heat for about 10/15 minutes. The artichokes will be cooked when, touching them with the prongs of a fork, they will be soft.

Cook the fusilli and then drain them al dente, keeping aside a little cooking water. Add them to the seasoning and sauté for about a minute; add, if necessary, the water you have set aside. Add a sprinkling of pepper and serve.

Bacon and Artichoke Pasta


Serve the pasta with artichokes and bacon hot, immediately after preparation, to prevent it from drying too much.

In addition, the bacon will be crisper and in general all the aromas and flavors will be enhanced.

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