Pasta I made with leftovers and what I found in my pantry.
Spaghetti with Artichoke, Bacon, Sun-dried tomato cream sauce
½ package of spaghetti
3 slices bacon, chopped
½ onion, chopped
1 garlic clove, minced
1 can of artichoke hearts, chopped
¼ cup sun-dried tomatoes, chopped
¼ cup white wine
¾ cup cream
Cook spaghetti according to package minus 1 minute. Cook bacon in skillet over medium heat until crispy, about 10 minutes. Add onions and cook until soft, about 5 minutes. Stir in garlic cook for 1 minute. Add artichokes, sun-dried tomatoes and wine. Turn heat to high and cook until most of the wine has evaporated, about 4 minutes. Turn heat to low and add cream. Add salt and pepper to taste. Add spaghetti and cook in cream sauce for 1 minute.