Artichoke & Bacon Pasta

Adapted from Food & Wine, March 2010

What you need (to serve 4 adults, generously):

- 1/2 Lb Thick cut bacon (Irish cut, I used Smoked Applewood Bacon; the original recipe calls for pancetta which was not available at Whole Foods that day); diced

- 1 jar grilled artichoke hearts (Can use plain artichoke hearts, canned or in a jar; the original recipe calls for 8 small artichokes to be cooked and peeled)

- 1 Lb pasta (I used spaghetti)

- 1 small onion, diced

- 2 Tbsp ground garlic (3~4 cloves)

- 1/2 C grated Parmigiano Reggiano

- Salt, pepper, olive oil

1. Heat 1 Tb olive oil in sautee pan (you don't need to be generous here - the bacon will give off enough fat - just enough to protect the onions and garlic from sticking to the pan initially). When heated, add onions, garlic, and bacon and sautee over medium heat until onions are softened, about 10 minutes.

2. Add artichokes (don't need to add the excess oil), lower the heat to medium-low and continue to stir, about 10 minutes. Season lightly with salt and pepper (remember, the pasta will be salted as well!)

3. Meanwhile, boil a pot of water with 1 Tb of olive oil and a good sprinkling of kosher salt. When water comes to a boil, add pasta and cook as directed on the package. Reserve 2 ladles of pasta water.

4. In large bowl, combine pasta, reserved water, and artichoke/bacon mixture. Add 1/4 c grated cheese and serve the remaining 1/4 c on the side.