Tagliatelle with artichokes and bacon

INGREDIENTS

• Artichokes 300 g;
• Smoked bacon 140 g;
• Half an onion;
• Half a glass of white wine;
• Chopped parsley;
• 2 tablespoons salt to taste;
• Pepper to taste;
• Extra virgin olive oil;
• 350 g of egg tagliatelle

STEP

1. Pour the oil into a pan, add the thinly sliced ​​onion and brown;
2. Clean the artichokes, cut their hearts into quarters and add them to the pan, mix;
3. Season with salt and pepper, then pour in the wine and let it evaporate;
4. Cover and cook for about 10 minutes on low heat;
5. Meanwhile, take another pan and brown the bacon (remember, without oil);
6. After that, add the artichokes and let them finish cooking over a medium heat;
7. Meanwhile, boil a pot of salted water and cook the tagliatelle for two minutes. Drain the pasta, remembering to keep aside a couple of ladles of cooking water that will be used for the sauce. Add the pasta to the artichokes and the bacon;
8. Add the remaining cooking water to the pasta to soften the sauce and finally the chopped parsley;
9. Give it a final mix, add the grated pecorino cheese. Give it a final mix, add the grated pecorino cheese and mix all the ingredients well and the tagliatelle with artichokes and bacon are ready to be served at the table;
10. Enjoy your meal.