Spaghetti with Smoked Bacon, Pecorino and Artichokes

Method

1. Prepare the base sauce: dice the cherry tomatoes, chop the onion and aromatic herbs (oregano, thyme, dried mint). Combine in a bowl with salt, pepper, extra-virgin olive oil, and a squeeze of lemon. Set aside.
2. In a separate pan, render the smoked bacon until crispy.
3. Clean the artichokes: remove the tough outer leaves, cut into wedges, and place in water with lemon juice to prevent browning.
4. In a pan, sauté the artichokes with a drizzle of oil, salt, pepper, garlic, rosemary, and a pinch of coarse salt. Cook until tender.
5. Boil the spaghetti in salted water until al dente.
6. Drain the spaghetti and add them to the pan with the artichokes. Add a spoonful of the reserved cherry tomato base and toss.
7. Plate the spaghetti, then top with the crispy bacon, more artichokes, chopped parsley, and grated aged pecorino. Serve immediately.