Spaghetti with Bacon and Artichoke

This is another gem from the Rachel Ray mag. This was really easy to make and most of the work was done while the pasta water boiled and noodles cooked. We used turkey bacon as the meat.

Spaghetti with Bacon and Artichoke

salt and pepper
1 pound bucatini, pici or spaghetti
3 tablespoons EVOO
1/4 - 1/3 pound chunk guanciale, pancetta or center-cut bacon, chopped
1 small onion, chopped
3 - 4 cloves garlic, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
2 cups thawed frozen artichoke hearts or 1 can (14oz) artichoke hearts, drained and chopped
1/2 cup freshly grated caciocavello or pecorino-romano, plus more for serving
1/3 cup chopped flat-leaf parsley (a generous handful)

1. 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.
2. 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. 

3. 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.
4. 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.

Link to recipe: http://www.rachaelraymag.com/recipe/fat-spaghetti-with-bacon-artichokes/

AEM