Artichoke Pasta

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Artichoke Pasta made with bacon, brussel sprouts, and Parmigiano Reggiano makes a hearty weeknight or weekend dinner.

Have you guys seen that black label thick-cut peppered bacon? Holy life changing batman! I could take or leave plain bacon, but this stuff….oh my heavens. I could possibly eat my body weight in straight up peppered bacon. And pasta. Hence this recipe.

I have a problem and no valid excuses as to why my recipes are never lacking in butter, bacon, sugar, cream, cheese, etc.

Why did you gain 7 pounds last year?

I had a baby! {who’s almost 3}

I have a food blog!

I moved!

Don’t you work out?

Shut up.

See? It’s a problem.

Remember when I said I wasn’t making any health-related resolutions? Well technically that’s a lie. At the time I said it it wasn’t. But since then, my booty has had an intervention with my brain and I’ve had an awakening of sorts. So, come next week, the Brennan household will be in full fledged health mode. I don’t know for how long, but you can expect some healthier, veggie packed meals.

So in the mean time, lets talk about bacon, pasta, cheese and all the good things in life that makes the world go ’round, shall we?

I loved this Spaghetti dish for several reasons: {1} it’s easy {2} it’s pretty quick if you don’t have a little one bugging you being so cute you have to stop what you’re doing {3} it’s flavor city. My daughter loved it and so did my husband! My favorite part was the light vinegary bite from the marinated artichoke hearts. SO yummy 🙂 Perfect for a Monday night!

Here’s how I made it-

I started prepping my ingredients first while I let a big pot of water come to boil.

Grab some spaghetti and toss 1/2 pound into that boiling *salted* water.

While the pasta cooks, fry up that bake-awn. Anyone else say bacon like bake-awn? No? Just me? Ok.

After the bake-awn in done, saute the onions, garlic and brussels sprouts in the left over bacon grease. I had less then a tablespoon of grease in the bottom of my pan so I added in some olive oil. Typically the more you pay for bacon the better quality it is, the less fat is actually in it.

After 5 minutes or so, your veggies should be just about done, so you can stir in the artichoke hearts and bacon. {PS-I chopped mine into smaller pieces.}

Drain that pasta and toss into the pot with all those bacony vegetables.

Last thing-grab a block of parmigiano reggiano and grate as much cheese as you want over your spaghetti. Use the real stuff please! You will know it’s real because it will say it on the rind!

Toss the whole thing together and serve!

Voila! Dinner is served! With more cheese, of course.

That’s it! Simple and delicious dinner! Happy Monday 🙂

Other recipes you might like-
Spaghetti with Artichoke Hearts and Tomatoes from The Pioneer Woman
Spinach and Artichoke Pasta from Pinch of Yum
Artichoke with Sun Dried Tomato Goat Cheese Pasta from Spoon Fork Bacon
Bacon Parmesan Spaghetti with Asparagus, Corn and Heirloom Tomatoes from Picky Palate

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Artichoke Pasta

Artichoke Pasta made with bacon, brussel sprouts, and Parmigiano Reggiano makes a hearty weeknight or weekend dinner.

servings 2 entrees

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1/2 lb spaghetti
• ▢ 4 slices thick sliced pepper bacon
• ▢ 1/2 onion diced
• ▢ 2 cloves garlic finely minced
• ▢ 1/2 lb brussels sprouts
• ▢ 6 1/2 oz jar marinated artichoke hearts
• ▢ 1/2 cup grated parmigiano reggiano cheese
• ▢ salt to taste

US Customary - Metric

Instructions

• Bring large pot of water to boil. Salt water and add in pasta. Cook to al dente, drain and set aside.
• In the mean time, in a deep skillet, cook bacon slices to your liking. Drain on paper towels. Pour off excess bacon grease leaving 2 tablespoons. {If your bacon didn't give off enough grease, make up the difference in olive oil.}
• Saute onions, garlic, brussels sprouts and salt until tender, about 5 minutes. Chop bacon slices into smaller pieces. Stir in artichoke hearts, bacon, hot pasta and cheese. Toss together, taste and adjust seasonings. If you find the dish is on the dry side, stir in some reserved pasta water or heavy cream.

Nutrition

Calories: 985kcal | Carbohydrates: 105g | Protein: 38g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 1264mg | Potassium: 900mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1998IU | Vitamin C: 119mg | Calcium: 398mg | Iron: 4mg

Course: Dinner

Cuisine: Italian

Keyword: artichoke pasta