Spaghetti alla chitarra in green with bacon

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.