Best 2 Bacon And Artichoke Pasta Recipes

Indulge in a culinary journey with our exquisite Bacon and Artichoke Pasta, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender pasta enveloped in a creamy sauce, complemented by the smoky richness of bacon and the tangy bite of artichokes. Each ingredient harmonizes perfectly, creating a masterpiece that will leave you craving more.

Our curated collection of recipes offers a diverse range of cooking methods and unique flavor profiles to suit every palate. From the classic stovetop version to the convenience of an Instant Pot or air fryer, we have you covered. Whether you prefer a traditional approach or want to explore innovative cooking techniques, our recipes will guide you through the process seamlessly.

So, prepare to embark on a culinary adventure as we unveil the secrets behind this beloved dish. Discover the art of selecting the perfect pasta, mastering the creamy sauce, and incorporating the perfect balance of bacon and artichokes. With our detailed instructions and helpful tips, you'll be able to recreate this restaurant-quality meal in the comfort of your own kitchen.

Let's cook with our recipes!

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

Ingredients

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.

PASTA WITH GREEN OLIVES, BACON, MUSHROOM AND ARTICHOKE

Pasta With Green Olives, Bacon, Mushroom and Artichoke image

This recipe is easy and has a very smooth taste. My husband and I made it up one night when we were out of ground beef and eat it once a week.

Provided by Lisa Barnes

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) package penne pasta
6 -8 green olives
6 slices bacon
6 -8 large mushrooms
1 (14 ounce) can artichokes
1 (26 ounce) can spaghetti sauce (tomato-based)
1 cup dry white wine
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon basil

Steps:

In a fry pan cook cut up bacon till crisp.
Add the olives, mushroom, artichokes and spices and cook in bacon fat till mushrooms are done.
Add white wine and simmer for 5 minutes or until reduced.
Add spaghetti sauce and cook till heated through.
Serve over penne with Italian bread and garlic butter.

Tips:

For the best flavor, use thick-cut bacon.
Marinate the artichoke hearts in a mixture of olive oil, lemon juice, and herbs before cooking to add extra flavor.
If you don't have any artichoke hearts on hand, you can substitute them with cooked broccoli, cauliflower, or asparagus.
Use a good quality pasta for this dish, such as penne, rigatoni, or spaghetti.
Cook the pasta according to the package directions, then drain and set aside.
While the pasta is cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside.
Add the artichoke hearts to the skillet and cook until they are heated through.
Add the cooked pasta, bacon, and sauce to the skillet and stir to combine.
Season the dish with salt and pepper to taste.
Serve immediately, garnished with grated Parmesan cheese.

Conclusion:

This bacon and artichoke pasta is a quick and easy weeknight meal that is sure to please the whole family. The combination of bacon, artichoke hearts, and creamy sauce is irresistible. This dish is also a great way to use up leftover pasta. So next time you have some leftover pasta, give this recipe a try. You won't be disappointed!