Creamy Artichoke and Bacon Bucatini
This Creamy Artichoke and Bacon Bucatini is springy, decadent and delicious but easy enough to throw together very quickly for a weeknight meal!
Servings: 4 people
- 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