Pasta with Artichokes and Bacon

By the GetYourMacros team · 10 September 2026

A savory pasta dish where the earthy flavor of artichokes meets the crunch of well-browned pancetta.

• Time 20 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 65 g Pasta
• 150 g Frozen artichoke hearts
• 35 g Pancetta
• 10 g Pecorino romano
• 5 ml Extra virgin olive oil
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions.
2. In a non-stick pan, brown the pancetta over medium heat until crispy, then remove it and pat dry with paper towels to discard excess fat.
3. In the same pan, add the oil and the crushed garlic clove, then toss in the frozen artichokes.
4. Cook the artichokes for 10-12 minutes, adding a ladle of pasta water if they become too dry.
5. Drain the pasta al dente and transfer it to the pan with the artichokes.
6. Add the crispy pancetta back in and stir well over high heat for 1 minute.
7. Turn off the heat, sprinkle with grated pecorino, and serve immediately.

Tips

• Dab the cooked pancetta with a paper towel to remove rendered fat and keep the dish fit-friendly.
• A pinch of black pepper at the end enhances the contrast between the sweet artichokes and salty cheese.

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