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JLI1108
Quick pasta with artichoke, creamy ricotta and bacon
Within fifteen minutes on the table. The pasta is creamy by the ricotta, nicely seasoned with thyme and you finish it with slightly sour bacon strips.
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Ingredients
Directions
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Bring a generous pot of water to the boil. When the water is boiling, add the pasta and possibly some salt and cook for 8 minutes until al dente.
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In the meantime, heat the skillet without oil or butter and fry the bacon strips in 5 minutes until crispy.
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Let the artichoke hearts drain and cut into pieces. Ris the leaves of the sprigs of thyme. Clean the onion and garlic and cut finely.
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Add the artichoke, ¾ of the thyme, onion and garlic to the bacon and cook for 3 minutes on medium heat.
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Drain the pasta and collect 1 cup of cooking liquid. Stir the pasta with the cooking liquid and the ricotta through the artichoke hearts and the bacon.
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Season with pepper and salt. Spread over the plates and sprinkle with the rest of the thyme and the cheese.
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Nutrition
650Calories
Sodium0% DV1.175mg
Fat42% DV27g
Protein56% DV28g
Carbs23% DV70g
Fiber32% DV8g
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