Tagliatelle with crispy bacon and artichokes

stampa
Recipes by Meat
Number of people:
4
Level of difficulty:
Low
Required time:
25'

 
250 g
 bacon
 
100 g
 artichokes
 
5
 scallion
 
1
 lemon
 
1
 extra virgin olive oil
 
4 tbs
 goat cheese
 
40 g
 sage
 

preparation

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 becoming black, slice them and keep them in acidulated water.

1

Slices the bacon and peel and slice the shallot.

1

Heat a pan, add the extra virgin olive oil, sauté the shallot and cook the sliced artichokes.

1

When the artichokes are tender, add the sliced bacon, some leaves of sage and let flavour for 1 minute. Set aside.

1

Boil Tagliatelle in plenty of boiling salted water. We recommend using 1 litre of water for every 100 g of pasta.

1

Drain the pasta al dente and toss in the pan with the artichokes, and the goats’ cheese, adding a little of the cooking water if necessary, just to make sure that the condiment is creamy and well distributed.

1

Serve.

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Ingredient:
cerca
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