Penne with Artichokes and Pancetta



Penne with Artichokes and Pancetta

How delicious is artichoke pasta? If you too are fans of this main course, you cannot miss our penne with artichokes and bacon, an easy and tasty recipe to prepare at home! When the artichoke season begins, no one can resist their unique taste, and so we wanted to experiment and try this combination, which we think is truly perfect! To get a creamy pasta, as we like, we blended some of the artichokes with a bit of ricotta. This way, even without adding cream, you will get a rich sauce that blends perfectly with the penne rigate! No one will be able to resist the crunchiness of the pancetta and this tasty combination... try our penne with artichokes and pancetta: a main course that all your guests will surely love!

Discover also:

Penne Rigate pasta 11.3 oz (320 g)
Artichokes 1.1 lbs (500 g)
Smoked pancetta 5.3 oz (150 g)
White wine 2 tbsp (30 g)
Extra virgin olive oil 2 spoonfuls
Cow's milk ricotta cheese 2.5 oz (70 g)
Parmigiano Reggiano PDO cheese 2 tbsp (30 g) - grated
Fine salt to taste
Black pepper to taste
Thyme to taste

How to prepare Penne with Artichokes and Pancetta

To prepare penne with artichokes and pancetta, first clean the artichokes. Remove the outer leaves 1 and peel the stem 2. Then cut them in half 3.

Remove the inner choke 4 and cut off the tip of the artichoke 5. Now cut into thin slices 6.

To prevent them from browning, place the artichokes in water with lemon 7. Move on to the pancetta; remove the rind and cut it into small cubes 8. Pour a tablespoon of oil into a pan and heat it. Add the pancetta now 9.

Stir with a wooden spoon 10 until it is well browned 11, then transfer it to a plate, trying to drain it from the cooking fat 12.

In the same pan, add the artichokes 13 and season with salt and pepper 14. Cook for a few minutes and deglaze with white wine 15.

Cook the artichokes for about 8-9 minutes over medium-high heat until they are well browned 16, and in the meantime, start boiling a pot full of salted water. As soon as it starts to boil, you can add the penne 17. Take some of the artichokes and transfer them to a blender cup 18.

Add the ricotta 19, the grated Parmigiano Reggiano 20, and 1 tablespoon of extra virgin oil 21.

Also, add the thyme leaves 22 and blend with an immersion blender 23 until you obtain a smooth cream 24. If necessary, you can add a ladle of cooking water.

As soon as the pasta is cooked, drain it and add it to the artichokes 25; add the freshly prepared cream, the pancetta, and toss everything 26. Plate and garnish with some thyme leaves and a sprinkle of black pepper 27. Enjoy your penne with artichokes and pancetta immediately!

How to store

We recommend consuming the pasta immediately while it is hot. Alternatively, it can be stored in the refrigerator for a maximum of one day.


Once you have placed the artichokes in water with lemon, place a sheet of kitchen paper on top, so the ones floating on the surface do not turn black.

For a ricotta-free version, you can blend the artichokes with just cooking water, adding some almonds, extra virgin oil, and fresh thyme.