Tagliatelle pasta with crispy bacon and artichokes

Tagliatelle pasta with crispy bacon and artichokes


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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.

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Serves: 4 

  • 5 fresh artichokes
  • 1 lemon
  • 4 tablespoons extra virgin olive oil
  • 100g bacon, sliced
  • 1 shallot, finely chopped
  • fresh sage leaves
  • 40g goat cheese
  • 350g Barilla® Tagliatelle

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. 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.
  2. Heat a pan with 4 tablespoons extra virgin olive oil; sauté the shallot and sliced artichokes.
  3. When the artichokes are tender, add the sliced bacon and fresh sage leaves. Cook for 1 or 2 minutes; set aside.
  4. Boil tagliatelle in plenty of boiling, salted water. We recommend using 1 litre of water for every 100g of pasta.
  5. 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.

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