The ARTICHOKE CARBONARA is a delicate, fragrant variation of one of the iconic dishes of Roman cuisine. The artichokes, thinly sliced and slowly sautéed, give a vegetal and slightly bitter note that blends perfectly with the enveloping creaminess of eggs and Pecorino Romano.
The result is a balanced and refined first course, where the sweetness of the artichoke meets the saltiness of the cheese and the velvety texture typical of carbonara, without ever losing character. Ideal for spring, this version will win over those who like to reinterpret great classics with simple but high-quality ingredients.
A dish that smells like home and the market, capable of telling the story of Italian cuisine through tradition, creativity and respect for raw materials.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 14 oz pasta (rigate mezze maniche (short ridged pasta tubes))
- 4 artichokes
- 5 egg yolks
- to taste extra virgin olive oil
- 1/2 cup Parmigiano Reggiano PDO
- 1/3 cup Pecorino Romano
- Half glass white wine
- to taste salt
- to taste black pepper
Steps
The first operation to prepare the ARTICHOKE CARBONARA is, of course, to clean the vegetables. Remove the tip of the artichokes, cutting off about 3/4–1 1/4 inches.
Next, start peeling them, i.e. remove the outer leaves that are the toughest and woodier until you reach the softer leaves or the heart of the artichoke.
Also remove the end of the stem, removing the fibrous part with a knife or a vegetable peeler, then cut the artichoke in half and remove the choke.Once cleaned, cut them into wedges and place them in a bowl with water and lemon; the acidity of the lemon will prevent the vegetable from oxidizing and turning dark.
In a large pan put a drizzle of oil and as soon as it starts to warm up add the artichokes. Cook over high heat for 5 minutes, then deglaze with the wine and let it evaporate. Lower the heat and continue cooking for another 10 minutes, using about half a glass of water if needed, until they soften. Season with salt and pepper.Boil the pasta in plenty of salted water.
Meanwhile, beat the egg yolks with the grated Parmigiano and Pecorino until you obtain a fairly thick cream. Finally, add pepper.
Drain the pasta al dente, transfer it to the pan with the artichokes, add a ladle of its cooking water and let it absorb the flavors.Off the heat, add the egg cream and, tossing in the pan, let it thicken. If necessary, place it back over the heat for 30 seconds, stirring continuously.
Plate your ARTICHOKE CARBONARA, sprinkle with more cheese and serve it hot.
