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Mayoung22
Pasta with artichoke, ricotta and bacon
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Ingredients
Directions
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Cook the pasta al dente.
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Drain and keep a cup of cooking liquid.
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In the meantime, heat the olive oil and fry the bacon cubes until crispy and golden brown.
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Add the thyme, garlic and onions and fry gently for about 8 minutes.
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Add a splash of the cooking liquid, artichoke and capers and season with salt and pepper.
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Stir the pasta through the sauce and warm briefly.
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Divide the arugula and ricotta over the pasta.
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Divide the arugula and ricotta over the pasta.
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Nutrition
715Calories
Fat54% DV35g
Protein62% DV31g
Carbs22% DV65g
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