Barilla® Pipette

with Artichokes and Bacon

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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

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  • 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.
  • 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. 
  • 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.
  • Boil pasta in plenty of salted water according to package directions. Drain and sauté with the prepared sauce.
  • Stir in cheese and butter, combine and serve warm.
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