• Spaghetti alla chitarra in green with bacon

  • Dec 30 2024
  • Durata: 3 min
  • Podcast

Spaghetti alla chitarra in green with bacon

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  • Spaghetti alla chitarra in green with bacon Today's Recipe of the day is Spaghetti alla chitarra in green sauce with bacon! A rustic but elegant first course, which combines the delicacy of artichokes and pistachios with the strong flavor of bacon. Perfect for a dinner with friends or to surprise the family with a touch of creativity. Preparation and cooking time
    • Preparation : 30 minutes
    • Cooking time : 30 minutes
    • Calories : 590 kcal per serving
    Ingredients for 4 people
    • 360 g of spaghetti alla chitarra
    • 3 artichokes
    • 50 g of peeled pistachios
    • 80 g sweet bacon cubes
    • 1 tablespoon grated pecorino cheese
    • untreated lemon
    • 1 clove of garlic
    • 1 sprig of mint
    • 1 bunch of parsley
    • 4 tablespoons extra virgin olive oil
    • Salt to taste
    • Pepper to taste
    Bonus Ingredient Pair this dish with a glass of Vermentino di Gallura , a fresh and aromatic white wine that will enhance the aromas of artichokes and mint. Preparation
    1. Cleaning the artichokes
      • Bring a pan of water and a lemon wedge to a gentle boil.
      • Fill a bowl with cold water and acidify it with the remaining lemon.
      • Clean the artichokes by removing the tougher outer leaves, cut off the tips and slice them. Immerse a third of the artichokes in cold water and cook the rest for 15 minutes in the pan with water and lemon.
    2. Prepare the green cream
      • Drain the cooked artichokes and blend them with a piece of garlic, 4 tablespoons of oil, the parsley and the pistachios.
      • Add the pecorino and a small piece of grated lemon zest, then continue blending until you obtain a smooth cream. If necessary, add a ladle of water to adjust the consistency. Lightly salt and pepper.
    3. Prepare the artichoke and bacon base
      • Drain the raw artichokes and brown them in a pan over low heat with the bacon cubes and a pinch of salt.
    4. Cook the pasta
      • Boil the spaghetti alla chitarra in plenty of salted water. Drain when al dente and transfer to the pan with the artichokes and bacon.
    5. Season and serve
      • Add the artichoke and pistachio cream to the spaghetti and mix well to combine everything.
      • Plate and garnish with a few mint leaves and a sprinkling of freshly ground pepper.
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