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Spaghetti with artichokes with Bacon, cream cheese and truffles

Spaghetti with artichokes with Bacon, cream cheese and truffles: This first course contains many of the ingredients that I love most. Is’ easy to prepare and impressive: the cream cheese on the bottom of the dish blends pasta with every bite, artichokes are slightly crunchy, the bacon flavor and mild but persistent aroma wafts throughout the summer truffle. Personally I find it delicious, If you want to try it you will find it very easy and quick to make. Of course the truffle you can safely omit it, I had and I didn't use it because its scent combines very well with the other ingredients. Have a good day!

Ingredients for 4 people: 

  •  360 grams of spaghetti
  • 6 artichoke
  • 80 grams of bacon cut into small cubes
  • a clove of garlic
  • a black truffle from 15 grams (Optional)
  • 6 Tablespoons extra virgin olive oil
  • salt and pepper
  • little chopped parsley
  • 100 ml of cream
  • 60 grams of grated pecorino cheese Dop

Clean the artichokes by removing the toughest leaves, the stem, the ends. Then cut them in half and remove the goatee 10 minutes and put them inside for bath in water acidulated with lemon juice, then cut into thin slices.

Finely chop the parsley. Do heat the oil in a pan with garlic, rosolandolo without letting him take color, then add the artichokes, season with salt and pepper and saute over high heat for 5 minutes: must stay crunchy. Remove the garlic, Add the parsley and set aside.

In a Pan fry the bacon without other fats until it becomes crispy.

Prepare the cream cheese by putting in a saucepan cream and bringing it to a boil, then turn off the heat add the cheese and stir until it has melted completely. The cream will thicken while cooling.

Cook pasta in salted water and drain it al dente, setting aside half a cup of the cooking water. Pasta with artichokes, adding cooking water if necessary and add the bacon. Arrange on plate a few tablespoons of cream cheese, lay the noodles and garnish with black truffles cut into very thin slices and freshly ground black pepper.

THE PAIRING: We recommend a red wine but young and with an alcohol content not supported. The truffle you must feel and the artichoke should not encounter strong tannins. The choice fell on a Bardolino Doc  (produced by heaven and Earth) which is characterized by a certain freshness, soft and fruity.

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8 comments

Pattipa January 13, 2014 at 16:49

ADA are a show… I had never thought of the combination of artichokes and truffles.. beautiful! A bascione!

Reply
Sicilians creative in the kitchen January 13, 2014 at 16:50

Hi Patti!!! Thank you very much! I adore truffles and artichokes. In fact in this dish there is most of my ' must’ food! A huge bascione to you!

Reply
Alice January 13, 2014 at 14:56

Delicious these noodles on pecorino cream. I also love the carciovi, a little less the truffle, but at home would be so pleasing.
A hug
Alice

Reply
Sicilians creative in the kitchen January 13, 2014 at 15:16

Thanks Alice and welcome! The truffle you can omit quietly. Let's face it, the black one doesn't know much… Kisses, ADA

Reply
Lara January 13, 2014 at 07:35

aside from spaghetti really delicious, the photo is really beautiful

Reply
Sicilians creative in the kitchen January 13, 2014 at 11:34

Thanks Lara! Around the compliments to my official photographer! However the announcement with joy that, as you will see from some photos, I'm starting to ask myself and slowly I learn and overcome it!!! A hug, ADA

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Tamara January 13, 2014 at 01:49

interesting, belli, tantalizing, I especially like the idea of pecorino cream…a hug

Reply
Sicilians creative in the kitchen January 13, 2014 at 11:35

Hi Tamara, Happy Monday! Thanks, I have to admit were delicious, If you think that in practice was a recipe ' empty fridge '…. Kisses, ADA

Reply

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