Fat Spaghetti with Bacon & Artichokes

Fat Spaghetti with Bacon & Artichokes

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  • Prep Time


  • Total Time


  • Servings



  • salt and pepper

  • 1

    pound bucatini, pici or spaghetti

  • 3

    tablespoons EVOO

  • ¼- ⅓

    pound chunk guanciale, pancetta or center-cut bacon, chopped

  • 1

    small onion, chopped

  • 3 - 4

    cloves garlic, thinly sliced

  • ½

    cup dry white wine

  • 1

    cup chicken stock

  • 2

    cups thawed frozen artichoke hearts or 1 can (14oz) artichoke hearts, drained and chopped

  • ½

    cup freshly grated caciocavello or pecorino-romano, plus more for serving

  • cup chopped flat-leaf parsley (a generous handful)


1. 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. 2. 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. 3. 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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