Tuesday 19 March 2019

Trofie pasta with artichokes and bacon

10 minutes to prepare Serves 4




It’s a bit of a work cutting artichokes into thin slices, but the final result is as delicious as it is unusual.

An artichoke is fresh when it squeaks as you squeeze it, and feels heavy in your hand for its size.
You want it deep olive green on the outside, and pale tender green on the inside of the petals.

We Italians have endless ways to enjoy artichokes, but I love them in this pasta dish with a little bacon added, in perfect harmony.

Sometimes a recipe speaks for itself. So, no more babble needed. I’ll shut up!

Here's what you will need for the 4-serving recipe:

320 g Trofie fresh pasta
10 raw artichokes hearts
1 lemon
100 g smoked pancetta bacon
100 ml white wine
100 g grated Parmesan cheese
EVO oil
salt and pepper


  1. Cut the artichoke hearts into thin slices and sprinkle with lemon juice
  2. Cut smoked pancetta bacon into 2-cm stripes. Keep aside
  3. Braise bacon with 2 tablespoons of EVO oil; when it is golden, add the artichoke slices and simmer with the white wine. Cook gently perfuming with a pinch of pepper for about 10 minutes, until artichokes become soft. Then, add half ladle of bowling water and cook for 3 minutes more
  4. Boil trofie pasta in salted water and drain al dente
  5. Pan-fry for a few moments the pasta with artichokes and bacon. Add Parmesan cheese, and stir to mix
  6. Serve hot with freshly ground pepper

Finally, you find below Nutrition Facts of this dish. Data is provided per serving.

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