As many of us are experiencing during the time of crisis around the world of the global pandemic of Covid-19, we are reminded that we can actually cook at home. To that end, I’m a fan of pasta.

Pasta with Artichokes and Bacon recipe

Pasta, enough for two people, the shape should pick up stuff, like Fusilli, Bowties, Big Shells

2 strips of bacon, rough chopped (not a sweet style)

1 can of artichokes, with artichokes cut in half and drained of any excess water/oil

1 garlic clove, minced

3 solid pinches of a generalized dry Italian seasoning

3 pinches of rough cut parsley

1 tablespoon of butter (to finish)

Salt and Pepper to taste

Grated Parmigiano Reggiano to taste

Cook the bacon in a hot sauté pan until almost fully cooked. Pour off any excess bacon fat (don’t worry, you’ll use it for another dish) Add your artichokes flat side down and slow cook with the remaining bacon in the pan until artichokes develop a caramelization on the bottom. Turn the pan heat down to mid-low and add the garlic, pepper, Italian seasoning, parsley and toss everything through.

When your pasta is done, drain it and add all the pasta to the sauté pan and the extra butter and toss all the items over and over to incorporate all the flavors together. Check for salt and pepper and make additions as necessary. Add some of the grated Parmigiano and serve.

I recommend the 2019 Mastro Scheidt Hunter Bordeaux inspired white wine blend.