Barilla® Pipette

with Artichokes and Bacon

  • Prep
  • Cook
  • Skill


Ingredients for 4 people

  • 1 box Barilla® Pipette pasta
  • 6 artichokes
  • 3 tablespoons lemon juice
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 cup bacon, diced
  • 1/2 cup onion, chopped
  • 1 cup Parmigiano Reggiano cheese, grated
  • 2 tablespoons butter
  • Salt to taste


  1. 1
    Remove the tough outer leaves of the artichokes and cut in half lengthwise. Discard the choke. Cut into sticks and set aside in water and lemon juice to prevent discoloration.
  2. 2
    Heat 2 tablespoons of oil in a pan over medium heat and sauté peeled garlic, crushed with a knife, and drained artichokes. Cook for 5 or 6 minutes, stirring occasionally. Season with salt, remove artichokes from the pan and set aside in a bowl. 
  3. 3
    In the same pan, sauté diced bacon, stirring occasionally, and season with salt and pepper. Return artichokes to the pan and cook for 2 or 3 minutes.
  4. 4
    Boil pasta in plenty of salted water according to package directions. Drain and sauté with the prepared sauce.
  5. 5
    Stir in cheese and butter, combine and serve warm.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies