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Bacon and Artichoke Pasta
Total:
40 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • About 3 tablespoons EVOO
  • 1/4 pound guanciale or bacon, chopped
  • 1 small onion, finely chopped
  • 4 cloves garlic, chopped or thinly sliced
  • Black pepper
  • 1/2 cup dry white wine
  • 1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
  • 10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can
  • Pici, bucatini or penne pasta
  • Salt
  • A fat handful of flat-leaf parsley, finely chopped
  • 1/2 to 2/3 cup freshly grated caciocavallo or Pecorino cheese
Poached Chicken:
  • One 4-to 5-pound chicken
  • 2 ribs celery, coarsely chopped
  • 1 carrot, peeled and coarsely chopped
  • 1 onion, peeled and quartered
  • 2 cloves garlic, crushed
  • 1 lemon, sliced
  • 1 large fresh bay leaf
  • 1 teaspoon whole black peppercorns
  • Herb bundle of parsley, rosemary and thyme tied with a string
  • Salt

Directions

Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.

To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.

Poached Chicken:

Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

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