Fusilli with artichokes and ricotta cheese


A recipe with a delicate flavour! That unique aroma of artichokes and pancetta bacon. Truly special!


400 g Fusilli
200 g ricotta cheese
200 g young cheese
3-4 artichokes
20 g bacon
½ cup water
25 g butter
2 eggs
1 lemon
salt and pepper
Parmesan cheese, grated


  • Remove the outer, tougher leaves of the artichokes, then cut the artichokes into quarters.
  • Soak them in a small bowl filled with water and lemon juice for about 20 minutes. Pat dry.
  • In a pan, sauté the chopped bacon in butter and mix in the artichokes.
  • Add about 1/2 cup of water, salt and pepper and let cook for 15 minutes. In the meantime, drain the ricotta cheese.
  • Add it to the artichoke mixture. Cook the Fusilli in a pot with plenty of salted water.
  • Remove the pan from the heat and continue stirring the mixture while adding the beaten eggs mixed with the grated Parmesan cheese.
  • Drain the pasta and place it in a serving dish. Add the artichoke sauce and mix well.
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