This dish combines classic Italian pasta technique with the rustic warmth of bacon, the gentle sweetness of peas, and the earthy elegance of artichokes. Finished with white wine, cream, and lemon for brightness, it reflects the simple, ingredient-focused style of restaurant cooking. A straightforward but satisfying plate that balances richness with freshness. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
Tagliatelle with Bacon, Artichoke, Cream and White Wine
Chef
Restaurant
Category
Pasta
Persons
2-3
PREPARATION INSTRUCTIONS
SAUCE BASE
Heat a wide pan over medium heat and add a little olive oil.
Add the artichoke halves and sauté until lightly golden.
Add the bacon strips and cook until the fat renders and the edges crisp.
Add the finely diced shallot and let it soften. Stir in the fresh garlic.
Deglaze the pan with white wine and reduce until nearly evaporated.
Add the halved cherry or black tomatoes and the peas.
Pour in the cream and let it simmer until slightly thickened.
Season with salt, pepper, and a squeeze of lemon juice. Taste and adjust.
| To taste | Olive oil |
| 2–3 | Artichoke hearts, halved |
| 100 g. | Bacon, cut into thin strips |
| 1 | Shallot, finely diced |
| 1 clove | Fresh garlic, chopped |
| 60 ml. | White wine |
| A handful | Cherry or black tomatoes, halved |
| A handful | Green peas |
| 120 ml. | Cooking cream |
| Half a | Lemon (juice) |
| to taste | Salt and pepper |
PASTA
Cook the tagliatelle in salted water for about 8 minutes, until al dente. Drain, reserving a spoonful of pasta water.
Add the pasta to the pan with the sauce.
Toss gently until coated.
Add a splash of pasta water if needed to achieve a silky consistency.
Finish with chopped parsley.
| 200 g. | Tagliatelle |
| For finishing | Fresh parsley, chopped |
HOW TO PLATE
Use tongs to twirl the tagliatelle directly from the pan into warm bowls or plates, forming a loose nest.
Make sure each portion includes a good mix of bacon, artichoke, peas, and tomatoes. Spoon a little of the remaining sauce from the pan over each portion, just to glaze and shine the pasta.
Finish with freshly chopped parsley.
Serve immediately.
