Preparation

• Bring a large pot of water to a full boil and add the pasta and 1 Tbs. coarse salt. Cook until just tender, about 10 minutes. Drain and reserve.
• While the pasta is cooking, heat a large skillet (not nonstick) over medium-low heat. Add the bacon and cook, turning occasionally, until browned and crisp, about 5 minutes. With tongs, transfer the bacon to a plate lined with paper towels. When cool, crumble into small pieces.
• Add the sliced onion to the bacon drippings in the pan and cook over medium heat, stirring often, until wilted, about 3 minutes. Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 minutes. Pour in the broth. Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan. Boil for 30 seconds to reduce the liquid slightly. Reduce the heat to medium and add the drained pasta, olives, and red pepper. Toss until well blended and warmed.

• 从火上取下锅。加入碎的羊乳酪，盐和胡椒粉调味，并给面食搅拌一些。盖住并放在一边，偶尔搅拌，直到奶酪融化了一点（但不完全），面食涂有奶油，粘的酱汁，约2分钟。品尝并调整调味料。立即与碎培根和切碎的欧芹一起食用。