This Spring Creamy Artichoke and Bacon Bucatini is one for the record books guys. Buckle up.
Riddle me this – why do I feel it necessary to clean out my pantry on a weekly basis? It’s not that it gets messy from week to week?! I guess it just gives me something to do once a week and feels exciting? I suppose we’ve gotten to that point in quarantine where cleaning out the pantry is exciting!? WHO EVEN KNEW!
But cleaning out the cabinets does give me ample time to dream up new dishes. A few weeks ago I happened upon approx 4 cans of the Delallo canned Artichokes and I was like these need to get put to use. So what did I do…. Added it to pasta and tossed in some bacon and a light cream sauce and called it a day. It was SPECTACULAR and I think we need to make it on IG Live asap.
Here’s the deal with the Delallo artichokes.
1: they are amazing. 2: I normally use them for an artichoke dip but recently I’ve been missing fresh artichokes from the farmers market so I decided give these a spin and crisp them up like I would do with a fresh ‘choke. The result – almost a meaty like texture in the pasta that is so freaking incredible you’ll be obsessed. So much so you might just make these crispy artichokes on their own and use them for snacking. Did we just invent the new kale chip? PERHAPS!!!
Anyways, the recipe is below, the artichokes and the pasta are both available online at Delallo if you want to order. It’s SO much easier than risking going to the store and discovering that the pasta is cleared out once again!! Let’s do it!
Creamy Artichoke and Bacon Bucatini
- 10 ounces Delallo Bucatini
- 6 sliced 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 Delallo artichoke hearts, drained and blotted dry
- 8 ounces fresh spinach
- 1/2 cup heavy cream
- Kosher salt and freshly cracked black pepper to taste
- grated parmesan for serving
- 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
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
** This post is brought to you by Delallo. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
This will be tomorrow’s meal, but cut in half to best of my ability. (I’m a solo diner during quarantine & most of the time.) artichokes & I think they will be the new brussel sprouts.
Do you think you could use canned artichoke hearts in water, or do they need to be marinated? Our pantry is stocked with those packed in water! But this recipe looks delicious!
that would work! just be sure to blot SUPER DRY before cooking
Simple yet flavorful. I love everything about this.
This was fantastic and so easy!!! Absolutely delicious!
So so good! We had this for dinner two nights ago and finished the leftovers for lunch today. Delicious, great flavor, easy and a great alternative to carbonara, which can be heavy. Thank you!
Creamy without being too creamy. Nice and filling and a great pantry meal. I used frozen spinach and it turned out great.
Thanks for there-lay that you used frozen spinach. I am making this tonight and only have frozen spinach! What a relief that it worked!
Really easy to follow recipe and one for a spur of the moment dinner choice… I still can‘t plan
ahead but all of the ingredients are usually in my kitchen.
Very quick and flavourful – thanks ! This will be on repeat 🙂
I made the Creamy Artichoke and bacon Bucatini last night. I had to make a couple of adaptations since I didn’t have all the ingredients. I had a little bit of cream and a little bit of parm cheese to use; but it wasn’t creamy enough; so I added crumbles of Boisean Garlic and Herb Goat Cheese to get the creaminess. This recipe was a hit with my husband. It’ll be on my recipe rotation for sure!! Thanks Gaby! Another hit!!
Made this tonight and added sun dried tomatoes chopped up because my daughter doesn’t like artichoke hearts so I felt it needed something more for her – and yes I made the artichokes for my husband and I because they have been on my mind since I watched your IG story making this dish. So good.
So happy to hear it! xx
delicious. great use for csa greens.
So yummy! My husband said we have to add it to the rotation. I followed the recipe exactly (except forgot to add pasta water) and it was fantastic!
I made this but substituted sundried tomatoes for bacon since i am a vegetarian…added the tomatoes with the garlic and shallots. really, really yummy and also easy to make…will definitely make again!
I’ve made this recipe several times, all with rave reviews. Marinated artichokes add more flavor than the water packed version and my husband appreciated the addition of some cooked cubed chicken. Last night I served it to company and everyone wanted seconds. This recipe is going into my permanent rotation. Thanks, Gaby!
Made this for dinner and it was fabulous! The only change I made was to add crushed red peppers. Definitely going to add to my repertoire!
This is my new favorite dish!! I never knew artichokes could be so good and watching your IG live when you made this helped me to feel comfortable customizing based on what I have on hand. So delicious!
WOW! What a fantastic recipe! Loved the flavours. Once the prep work is done, it comes together so quickly! Restaurant worthy! This is going into “My Best Recipes” binder for sure.
Wow. I don’t even like artichokes all that much but this was so good. My husband loved it too. I used half and half instead of heavy cream to lighten it up a bit (it’s really all I have on hand usually anyway) and it worked great!
This was absolutely delicious!!!! I made mine with linguine and made stuffed bell peppers as well with no rice just vodka sauce and ground beef with parmesan reggiano cheese and together it was just perfect!!!!
This pasta dish needs nothing extra to add. Very flavorful and easy to make. My family really enjoyed it and I will definitely make this again.
Made this tonight but used pancetta instead of bacon since that’s what I had. Also added some mushrooms that needed to be used. It is was delicious! Thank you for the recipe!
So easy and so good!
WAS PRETTY GOOD HAD TO USE SPAGHETTI BECAUSE THAT’S ALL I HAD. NICE TO HAVE SOMETHING DIFFERENT THAN THE USUAL, THANKS FOR THE RECIPE.
This was delish!!! I subbed a bit of yellow onion as did not have a shallot on hand, and pancetta for the bacon. Also added in a cup or so of mushrooms that needed to be used & it was so yummy!!! Will definitely make again!!
Such a good weeknight meal!
This is an Amazing meal!! Very easy and a family pleaser. Thank you Gaby!