• Spaghetti alla chitarra in green with bacon

  • Dec 30 2024
  • Length: 3 mins
  • Podcast

Spaghetti alla chitarra in green with bacon

Listen for free

View show details

  • Summary

  • Spaghetti alla chitarra in green with bacon Today's Recipe of the day is Spaghetti alla chitarra in green sauce with bacon! A rustic but elegant first course, which combines the delicacy of artichokes and pistachios with the strong flavor of bacon. Perfect for a dinner with friends or to surprise the family with a touch of creativity. Preparation and cooking time
    • Preparation : 30 minutes
    • Cooking time : 30 minutes
    • Calories : 590 kcal per serving
    Ingredients for 4 people
    • 360 g of spaghetti alla chitarra
    • 3 artichokes
    • 50 g of peeled pistachios
    • 80 g sweet bacon cubes
    • 1 tablespoon grated pecorino cheese
    • untreated lemon
    • 1 clove of garlic
    • 1 sprig of mint
    • 1 bunch of parsley
    • 4 tablespoons extra virgin olive oil
    • Salt to taste
    • Pepper to taste
    Bonus Ingredient Pair this dish with a glass of Vermentino di Gallura , a fresh and aromatic white wine that will enhance the aromas of artichokes and mint. Preparation
    1. Cleaning the artichokes
      • Bring a pan of water and a lemon wedge to a gentle boil.
      • Fill a bowl with cold water and acidify it with the remaining lemon.
      • Clean the artichokes by removing the tougher outer leaves, cut off the tips and slice them. Immerse a third of the artichokes in cold water and cook the rest for 15 minutes in the pan with water and lemon.
    2. Prepare the green cream
      • Drain the cooked artichokes and blend them with a piece of garlic, 4 tablespoons of oil, the parsley and the pistachios.
      • Add the pecorino and a small piece of grated lemon zest, then continue blending until you obtain a smooth cream. If necessary, add a ladle of water to adjust the consistency. Lightly salt and pepper.
    3. Prepare the artichoke and bacon base
      • Drain the raw artichokes and brown them in a pan over low heat with the bacon cubes and a pinch of salt.
    4. Cook the pasta
      • Boil the spaghetti alla chitarra in plenty of salted water. Drain when al dente and transfer to the pan with the artichokes and bacon.
    5. Season and serve
      • Add the artichoke and pistachio cream to the spaghetti and mix well to combine everything.
      • Plate and garnish with a few mint leaves and a sprinkling of freshly ground pepper.
    Show More Show Less
Show More Show Less

What listeners say about Spaghetti alla chitarra in green with bacon

Average Customer Ratings

Reviews - Please select the tabs below to change the source of reviews.

Audible.com.au reviews

Amazon Reviews
No Reviews are Available
In the spirit of reconciliation, Audible acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.