Lidia's Pasta with Artichokes and Bacon

Bacon makes everything better! Tender artichokes and bacon make a great pasta sauce.


  • 1/4 teaspoon kosher salt plus more for the pasta water
  • 1 pound pasta
  • 6 medium artichokes
  • 2 lemons
  • 8 ounces bacon, cut into 1" pieces
  • 3 Tablespoons olive oil
  • 6 cloves garlic, peeled and minced
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup chopped fresh parsley
  • 1 cup grated Romano or Parmesan cheese


  • Trim the artichokes and put them in the lemon water.
  • Bring a large pot of salted water to boil.
  • Cook the bacon in a large lidded skillet with 1 Tablespoon of the oil and the garlic about 5 minutes, until most of the fat has rendered.
  • While the bacon is cooking, slice the artichokes into 1/2" slices, then add to the bacon when it's done, along with the juice of a lemon, the pepper flakes and salt. Cover the pan and cook gently until the artichokes start to soften, about ten minutes.
  • By now your water should be boiling. Cook the pasta according to the package directions.
  • When the the artichokes have softened, add about 1 cup of the pasta water to the skillet and simmer uncovered another ten minutes.
  • When the pasta is done and the artichokes are tender, add the pasta to the skillet by just scooping it up with a spider or slotted spoon. Drizzle the last 2 Tablespoons of olive oil over the pasta and and add the fresh parsley, stirring everything together.
  • Remove from the heat and stir in the cheese, then serve.