with Artichokes and Bacon
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
1Remove 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.
2Heat 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.
3In 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.
4Boil pasta in plenty of salted water according to package directions. Drain and sauté with the prepared sauce.
5Stir in cheese and butter, combine and serve warm.