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Preparation
in 30 minutes
Cooking
in 25-28 minutes
- 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.
Ingredients
400
g
200
g
ricotta cheese
or
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
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Nutrition
Per 100g
Energy
948 kj
224 kcal
Carbs
32 g
Fat
7 g
Protein
9 g
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in this recipe
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