Pasta with artichokes and bacon

Ingredients

• 350 gshort pasta, any preferred shape
• 150 gbacon
• 400 gfrozen artichoke hearts
• 1onion
• ½ glass (about 100 ml)dry white wine (optional)
• 4–5 tablespoons (60–75 ml)extra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Soften the onion

   Heat 4–5 tablespoons of extra-virgin olive oil in a large frying pan. Add the chopped onion and cook until lightly golden.

2. 2

   Brown the bacon

   Add the bacon and fry it for 2 minutes.

3. 3

   Add the artichokes

   Cut the artichoke hearts into wedges while still frozen, then add them to the pan.

4. 4

   Cook the vegetables

   Cook the artichokes for 8–10 minutes, stirring with a wooden spoon.

5. 5

   Add the wine

   If using, pour in the white wine and let it bubble away.

6. 6

   Season the sauce

   When the artichokes are cooked, season with salt and pepper.

7. 7

   Boil the pasta

   Cook the pasta in plenty of salted water and drain it 2 minutes before the time stated on the packet.

8. 8

   Reserve pasta water

   Set aside a little of the pasta cooking water before draining.

9. 9

   Finish in the pan

   Add the pasta to the frying pan and toss it with the sauce for 2 minutes, adding a few tablespoons of pasta water.

10. 10

    Serve straight away

    Once everything is well combined, divide the pasta with artichokes and bacon between plates and serve immediately.

What is pasta with artichokes and bacon?

It is an Italian-style pasta first course that pairs the savoury richness of bacon with the mild, slightly earthy flavour of artichokes. The combination makes a satisfying sauce without needing cream.

This version uses frozen artichoke hearts, which are convenient to keep on hand and cook directly from frozen. Short pasta catches the pieces of bacon and artichoke in each forkful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 24g protein, 67g carbs, 31g fat.

Most of the carbohydrates come from the pasta, while the olive oil and bacon provide much of the fat; the bacon also contributes protein. Artichokes add fibre, and serving the pasta with a green salad or extra vegetables can make the plate feel more balanced.

Choosing the ingredients

Pasta shape: Choose a short shape such as penne, fusilli or rigatoni. Their ridges and hollows help hold the pan sauce.

Artichokes: Frozen hearts are added while still frozen, so there is no need to thaw them first. Cut them into wedges as directed before cooking.

Building the pan sauce

Onion and oil: Let the onion turn lightly golden in the olive oil before adding the bacon. This gives the sauce a savoury base.

Bacon: A brief two-minute fry starts to brown it and release flavour into the oil. Stir the artichokes through so they cook in the same pan.

Getting the artichokes tender

Cooking time: Allow 8–10 minutes, stirring regularly with a wooden spoon. The artichokes should be tender enough to pierce easily while still holding their shape.

Wine: The dry white wine is optional. If you use it, let it bubble in the pan rather than adding it at the end.

Finishing the pasta

Drain the pasta 2 minutes before the packet time so it can finish cooking in the pan. Save some cooking water before draining.

Toss for 2 minutes with a few tablespoons of pasta water. The starchy liquid helps bring the pasta and pan juices together; add it gradually so the sauce does not become watery.

What to serve alongside

Serve the pasta as a first course or as the main dish for a simple meal. A crisp green salad or lightly dressed vegetables make a fresh contrast to the bacon.

Bring it to the table as soon as it is mixed, while the pasta is hot and the sauce is still glossy.

Recipe notes & tips

• Chop the onion finely so it softens evenly in the oil.
• Stir the frozen artichokes regularly as they cook so they brown rather than catch on the pan.
• Keep the reserved pasta water close by for the final toss.
• Add pasta water a few tablespoons at a time and stop once the sauce lightly coats the pasta.
• Taste before adding salt, as bacon can already be quite salty.
• Serve immediately after the two-minute finish in the pan.

Variations

• Add garlic: Soften a finely chopped clove with the onion.
• Use pancetta: Swap in diced pancetta for a similar savoury, cured-pork flavour.
• Add chilli: Stir a pinch of chilli flakes into the oil with the onion.
• Finish with cheese: Grate a little Parmesan over the pasta just before serving.
• Include parsley: Scatter chopped fresh parsley over the finished dish for a fresh note.

Common mistakes to avoid

• Thawing the artichokes first: Add them frozen as directed so they cook in the pan without becoming waterlogged beforehand.
• Skipping the pasta water: Reserve some before draining to help the sauce cling to the pasta.
• Draining at the packet time: Take the pasta out 2 minutes early so it can finish in the pan.
• Adding all the water at once: Pour in a few tablespoons at a time to avoid a thin sauce.
• Over-salting: Taste the bacon and sauce before seasoning, then add salt sparingly.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a frying pan with a splash of water, stirring until hot; the pasta may be softer after storage.

Frequently asked questions