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Robin Lee Starnes
Penne with artichoke, ricotta and bacon
Pasta with bacon strips, ricotta, artichoke hearts, thyme and garlic.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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In the meantime, heat a skillet without oil or butter and fry the bacon in 5 min. Until crispy.
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Meanwhile let the artichoke hearts drain and cut into segments.
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Ris the leaves of the sprigs of thyme.
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Slice the garlic.
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Add the garlic, artichoke and ¾ of the thyme to the bacon and cook for another 3 minutes on medium heat.
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Drain the pasta and collect 1 cup of cooking liquid.
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Stir the pasta with the cooking liquid, the ricotta, pepper and possibly salt through the artichokes and the bacon.
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Sprinkle with the rest of the thyme and serve.
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Nutrition
585Calories
Sodium0% DV1.100mg
Fat37% DV24g
Protein44% DV22g
Carbs22% DV67g
Fiber24% DV6g
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