Fat Spaghetti With Bacon And Artichokes

Ingredients

  • Salt and pepper
  • 1 pound bucatini, pici or spaghetti
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 1/4-1/3 pound chunk guanciale, pancetta or center-cut bacon, chopped
  • 1 small onion, chopped
  • 3-4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 2 cups frozen artichoke hearts, thawed or 1 can artichoke hearts (14 ounces), drained and chopped
  • 1/2 cup freshly grated Caciocavallo or Pecorino Romano cheese, plus more for serving
  • 1/3 cup flat leaf parsley (a generous handful), chopped

Description

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