Bacon and Artichoke Pasta

Ingredients

• 6 servings bell pepper black
• 1 teaspoon peppercorns whole black
• 1  carrots peeled coarsely chopped
• 2 ribs celery coarsely chopped
• 4 pound meat from a rotisserie chicken 
• 0.5 cup cooking wine dry white
• 3 tablespoons evoo 
• 1 handful a fat of flat-leaf parsley finely chopped
• 1 large bay leaf fresh
• 2 cloves garlic crushed
• 4 cloves garlic thinly sliced chopped
• 0.3 pound guanciale chopped
• 1  optional: lemon sliced
• 1  onion peeled quartered
• 1 small onion finely chopped
• 6 servings herb bundle of parsley with a string
• 0.5 cup pecorino cheese freshly grated
• 6 servings penne pasta 
• 6 servings salt 
• 10  artichoke hearts frozen drained

Equipment

• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan.
3. Add the guanciale or bacon and cook until crisp.
4. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes.
5. Add the wine and stir.
6. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
7. To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining.
8. Add the pasta to the artichoke mixture.
9. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes.
10. Serve with more cheese on top.
11. Place the chicken in a large stockpot.
12. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock.
13. Remove the chicken in large pieces from the skin and bones.
14. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.