Ingredients for 4 person:

  • 250 g of  Pappardelle Filotea
  • 8 artichokes
  • 15 datterini tomatoes
  • 3 tbsp of extra virgin olive oil
  • 1  clove of garlic
  • 150 g thin sliced bacon
  • salt
  • pepper
Taste egg pappardelle


Cut off the sharp points from the artichokes’s leaves, than remove and scoop out the “hairs” that cover the artichokes heart, slice the artichokes. Clean the uncooked artichokes in water with lemon juice.

Heat the chopped garlic in a pan with the olive oil. Take the garlic aside and add in the artichokes, let the artichokes cook for 1 minute than add a glass of hot water, adjust seasoning with salt and pepper, cover the pan with a lid and cook over low heat the artichokes for 5 min.  Switch off the heat than add the chopped datterini tomatoes, mix very well and keep everything covered for few minutes.

Meanwhile put the bacon in a frying pan and toast it on low heat until it becomes crispy.

Boil the Pappardelle Filotea in a large pot of boiling salted water for 4 minutes, drain the pasta and add it in the pan with artichokes and datterini tomatoes. Mix well and cook over for 1 minute.  Turn out into a serving bowl and serve the egg pasta immediately.


Buon appetito!

Ringraziamo Alessandra Barbone, foodblogger pugliese del blog I sognatori di Cucina e nuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.