Fat Spaghetti with Bacon & Artichokes - Everyday w Rachel Ray |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
salt and pepper |
1 pound(s) fat spaghetti such as bucatini |
3 tablespoon(s) evoo |
1/4-1/3 pound(s) pancetta or center cut bacon |
1 small onion, chopped |
3-4 clove(s) garlic, thinly sliced |
1/2 cup(s) dry white wine |
1 cup(s) chicken stock |
2 cup(s) thawed, frozen artichoke hearts or 1 can hearts drained and chopped |
1/2 cup(s) freshly grated pecorino/romano |
1/3 cup(s) chopped parsley |
Directions:
1. Directions
2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
3. While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the guanciale (or pancetta or bacon) and cook until the fat is rendered, 2 to 3 minutes. Add the onion and garlic, season with pepper and cook for 5 minutes. Stir in the wine, then the stock. Add the artichoke hearts and cook to heat through, about 5 minutes. Season with salt. Lower the heat to low.
4. Stir the reserved pasta cooking water into the artichoke sauce. Add the pasta, 1/2 cup cheese and the parsley; toss. Serve the pasta in shallow bowls and pass more cheese at the table.
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