About this recipe:Fresh artichoke hearts are lightly fried in olive oil, then combined with crispy bacon, fresh sage leaves, goats cheese and warm tagliatelle pasta to create this creamy, flavourful pasta dish.
Clean the artichokes and obtain artichoke hearts by removing the tips, the fibrous outer leaves and cleaning all around with a small knife. Rub them with lemon to avoid them turning black in colour; slice them and keep them in lemon water.
Heat a pan with 4 tablespoons extra virgin olive oil; sauté the shallot and sliced artichokes.
When the artichokes are tender, add the sliced bacon and fresh sage leaves. Cook for 1 or 2 minutes; set aside.
Boil tagliatelle in plenty of boiling, salted water. We recommend using 1 litre of water for every 100g of pasta.
Drain the pasta al dente and toss in the pan with the artichoke mixture; add goat cheese and a little of the pasta cooking water if necessary, just to make sure that the pasta is creamy and well combined. Serve.