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 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 bacon 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**