Creamy Artichoke and Bacon Bucatini
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
535 kcal
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Course
Main Course
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Cuisine
Mediterranean
Creamy Artichoke and Bacon Bucatini
Description
This recipe starts by cooking bucatini pasta to package directions, reserving some cooking liquid. Meanwhile, bacon slices are cooked crisp and torn into pieces, leaving drippings in the pan for flavor. Butter and olive oil are added to these drippings to sauté artichoke quarters until slightly crisped, followed by shallots and garlic rinsed briefly to develop aroma. Fresh spinach is added and cooked until just wilted before seasoning with salt and pepper and returning crispy bacon to the pan. The cooked pasta is stirred into the mixture with heavy cream and the reserved pasta water to create a luscious sauce that clings to the noodles. Finally, freshly grated Parmesan cheese is folded in, enhancing richness and adding a nutty, salty finish. The dish balances creamy textures, smoky bacon, and tender vegetables with the distinctive hollow pasta shape ideal for holding sauce.
Ingredients
- 10 ounces bucatini pasta DeLallo brand
- 6 liced Bacon cooked and torn into small pieces
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4-6 cloves garlic roughly chopped
- 1 shallot finely sliced
- 1-2 cups artichoke hearts Delallo brand, drained and blotted dry
- 8 ounces spinach fresh
- ½ cup heavy cream
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- Parmesan Cheese grated, for serving
Instructions
- Cook the pasta according to the package directions. Reserve ½ cup of cooking liquid before draining.
- Cook the bacon in a large skillet until crisp. Remove the bacon, letting cool and keeping about 2 tablespoons of bacon drippings in the pan. Discard the rest or save for another use.
- Add the olive oil and butter to the skillet over medium heat with the bacon drippings and let butter melt. Add the artichoke quarters and let crisp up in the fat. Add the shallot and garlic and saute for 30 seconds until fragrant. Reduce heat to low, add the spinach and cover until wilted, season with salt and pepper. Add the bacon.
- Add the pasta into the skillet along with the ½ cup of heavy cream and reserved cooking liquid. Increase heat to medium high and stir to combine. Add the parmesan and stir, season with additional salt and pepper and serve
Notes
- Bucatini's hollow, thick shape is ideal for holding creamy sauces, but thick spaghetti can be used as a substitute if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 63g | 21% |
| Protein | 13g | 26% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 602mg | 25% |
| Potassium | 540mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 5930IU | 119% |
| Vitamin C | 18mg | 20% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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