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Fat Spaghetti with Bacon & Artichokes
INGRIDSTEVENS11Ingredients
25Minutes
910Calories
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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- salt
- 1 lb. bucatini (pici or spaghetti)
- 3 Tbsp. EVOO
- 1/3 lb. guanciale (chunk, pancetta or center-cut bacon, chopped)
- 1 onion (small, chopped)
- 4 cloves garlic (thinly sliced)
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 cups frozen artichoke hearts (thawed, or 1 can, 14oz artichoke hearts, drained and chopped)
- 1/2 cup pecorino romano (or freshly grated caciocavello, plus more for serving)
- 1/3 cup flat-leaf parsley (chopped, a generous handful)
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Directions
- 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.
- 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.
- 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.
NutritionView More
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories910Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol55mg18% |
Sodium1000mg42% |
Potassium790mg23% |
Protein34g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate105g35% |
Dietary Fiber12g48% |
Sugars7g |
Vitamin A10% |
Vitamin C25% |
Calcium40% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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