Bacon And Artichoke Pasta Recipes

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PASTA WITH ARTICHOKES AND PANCETTA



Pasta With Artichokes and Pancetta image

Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 13

1 lemon, cut in half
4 medium artichokes, or 8 to 10 small or baby artichokes
8 ounces short tubular or corkscrew-shaped pasta
Kosher salt
1 tablespoon extra-virgin olive oil, more as needed
6 ounces pancetta, diced
1 large leek, halved and thinly sliced
1/2 teaspoon ground black pepper, more for serving
2 tablespoons dry (white) vermouth or not-too-dry white wine
2 tablespoons chopped chives
1/4 cup parsley or mint leaves, chopped
1/4 cup grated Parmesan cheese, more for serving
Fresh lemon juice, for serving

Steps:

  • Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
  • Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
  • Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
  • Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
  • Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
  • Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams

ARTICHOKE PASTA



Artichoke Pasta image

This simple, delicious Artichoke Pasta is made with lemon, butter, and plenty of Parmesan. And it's made with frozen artichoke hearts so you can enjoy it year-round.

Provided by Meggan Hill

Categories     Main Course

Time 25m

Number Of Ingredients 10

Salt and freshly ground black pepper
1 pound fettuccine ((1 cup pasta water reserved, see notes 1 and 2))
4 tablespoons butter
1/4 cup olive oil
1 onion (large, chopped)
1 teaspoon lemon zest ((see note 3))
1/8 teaspoon crushed red pepper flakes
18 ounces frozen artichoke hearts (thawed and drained (see note 4))
2 tablespoons lemon juice (freshly squeezed)
1 cup grated Parmesan cheese ((about 3 ounces))

Steps:

  • In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add fettuccine and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of pasta water and then drain well.
  • Meanwhile, in a large skillet over medium heat, heat butter and oil until melted and combined. Add onion, lemon zest, red pepper flakes, 1 teaspoon salt, and a pinch of black pepper. Cook until softened, about 8 minutes.
  • Stir in artichokes and sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.
  • To a large serving bowl, add drained pasta, artichoke mixture, 1/2 cup reserved cooking liquid, and cheese. Toss until combined, adding more liquid if needed to bring the sauce together. Season to taste with salt and pepper.

Nutrition Facts : Calories 550 kcal, Carbohydrate 63 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 98 mg, Sodium 379 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

SPINACH AND ARTICHOKE CHICKEN PASTA WITH BACON AND TOMATOES



Spinach and Artichoke Chicken Pasta with Bacon and Tomatoes image

Spinach and Artichoke Chicken Pasta with Bacon and Tomatoes in Asiago Cream Sauce - yummy pasta with lots of veggies! If you love artichokes - this is the recipe for you!

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 15

1 tablespoon olive oil
1/2 pound chicken thighs (, boneless, skinless, sliced)
1 teaspoon paprika
1 teaspoon Italian seasoning ((thyme, oregano, basil - combined))
3 oz baby spinach (fresh, uncooked)
4 Roma tomatoes (chopped in large cubes)
15 oz artichoke hearts (, from the can, drained REALLY WELL, and chopped (not too fine))
1/4 teaspoon crushed red pepper flakes ((maximum 1/2 teaspoon))
5 garlic cloves (, minced)
6 bacon strips (, COOKED, DRAINED OF FAT, AND CHOPPED)
1 1/3 cups half and half
2/3 cup Asiago cheese (, shredded)
1/4 teaspoon salt (or more)
8 oz penne pasta ((for gluten-free version, use gluten-free brown-rice penne))
1/3 cup Asiago cheese (, shredded, for serving)

Steps:

  • In a large skillet, heat 1 tablespoon of olive oil until hot on medium heat. Add sliced chicken (I used thinly sliced boneless and skinless chicken thighs - they are very flavorful!), and cook sliced chicken on one side on medium heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 2-4 more minutes on medium heat, until the chicken is completely cooked through. Remove the chicken from the pan.
  • To the same pan (but without chicken), add fresh uncooked baby spinach, chopped tomatoes, artichoke hearts (drained really well and roughly chopped), 1/3 of the cooked chicken, crushed red pepper flakes, minced garlic, and half the bacon (already cooked and drained of fat). Mix everything.
  • Add half and half and bring to boil. Immediately reduce to simmer, and keep stirring until spinach starts to wilt (don't let it wilt too much and overcook). As spinach starts to wilt and reduces considerably in volume, add grated Asiago cheese, and keep stirring on medium simmer until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season the sauce with salt - I use 1/4 teaspoon of regular salt and that's usually perfect. You might want to use more salt if needed.
  • In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
  • Add pasta to the skillet with the sauce, stir to coat well, and reheat. To serve, add the remaining half of bacon (cooked and drained of fat) and the remaining 2/3 of sliced chicken (warmed) on top of pasta either right in the skillet or in the serving plates. Top with grated Asiago cheese.

Nutrition Facts : Calories 847 kcal, Carbohydrate 57 g, Protein 34 g, Fat 52 g, SaturatedFat 18 g, Cholesterol 124 mg, Sodium 1271 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

BACON AND ARTICHOKE PASTA



Bacon and Artichoke Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 22

About 3 tablespoons EVOO
1/4 pound guanciale or bacon, chopped
1 small onion, finely chopped
4 cloves garlic, chopped or thinly sliced
Black pepper
1/2 cup dry white wine
1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can
Pici, bucatini or penne pasta
Salt
A fat handful of flat-leaf parsley, finely chopped
1/2 to 2/3 cup freshly grated caciocavallo or Pecorino cheese
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

  • Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

RIGATONI WITH ARTICHOKES, ANCHOVIES & SMOKED BACON - NEIL PERRY RECIPES



Rigatoni with Artichokes, Anchovies & Smoked Bacon - Neil Perry Recipes image

Rigatoni with Artichokes, Anchovies & Smoked Bacon. A simple pasta dish that's bursting with smokey, salty flavor. Easy recipe ideas from House & Garden.

Provided by House & Garden

Yield Serves 4

Number Of Ingredients 13

4-6 cooked artichokes, halved or quartered if large and stems roughly sliced
150ml (5 fl oz) extra virgin olive oil
2 garlic cloves, thinly sliced
4 anchovy fillets
100g (3½ oz) smoked bacon, roughly chopped
sea salt and freshly ground white pepper
½ small brown onion, thinly sliced
½ teaspoon chilli flakes
grated zest and juice of 1 lemon
400g (14 oz) rigatoni
35g (1¼ oz) freshly grated parmesan
2 tablespoons chopped flat-leaf parsley
Bread, to serve

Steps:

  • Heat a large frying pan over low heat and add the olive oil and garlic, gently fry the garlic, without colouring, for 2 minutes. Add the anchovies, bacon and a pinch of sea salt and fry for 2 minutes. Add the onion and chilli flakes, and cook for about 10 minutes until the oniono is soft and translucent and the anchovies have melted. Add the artichokes and lemon zest and cook for a further 3 minutes.
  • Meanwhile, cook the pasta in a large saucepan of heavily salted boiling water for about 8 minutes or until al dente. Drain the pasta, add to the sauce and toss through.
  • Add the lemon juice, parmesan and parsley and a grind of white pepper to the pasta and fold through. Spoon into four pasta bowls and serve immediately with your favourite bread.

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
  • Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
  • Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
  • When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

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