The artichoke carbonara pasta was a pleasant discovery for me: a reinterpretation of a classic first course with the addition of artichokes, which give the pasta a strong and distinctive flavor.
If you like pasta and artichokes, you absolutely must try this recipe, which requires only a few ingredients. I used fresh artichokes, but if you don’t have them or don’t have time, frozen artichokes will also work.
You can use any pasta shape and the result will always be excellent!
To discover more artichoke recipes, check out my collection Artichoke Recipes
Also try:
Pasta Carbonara with Asparagus
Pasta Carbonara with Turnip Tops
Pasta Carbonara with Zucchini – Vegetarian Recipe
Did you know that April 6 is the Carbonara Day?
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz pasta
- 3 artichokes (large)
- 3.5 oz guanciale
- 2 egg yolks
- 1 cup pecorino (grated)
- Half onion
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Steps
To make the artichoke carbonara pasta, thinly slice the onion and sauté it in a pan with a little extra virgin olive oil and the guanciale cut into small strips.
Wash and clean the artichokes and slice them thinly. Then add the artichokes to the guanciale and let them stew. Pour a ladle of hot water into the pan, lower the heat slightly and cook for 10-12 minutes until the artichokes are softened, stirring occasionally. Season with salt and pepper.
In a bowl pour the egg yolks, the pecorino and a pinch of pepper. Whisk with a whisk or a fork until you obtain a creamy mixture. If necessary add a tablespoon of the pasta cooking water.
Cook the pasta in plenty of boiling salted water; once cooked (preferably al dente) drain it and pour it into the pan with the sauce. Toss over the heat to combine the pasta with the sauce.
Remove the pasta from the heat and add the yolk and pecorino cream.
Mix the pasta with the cream; if it seems too dry add a tablespoon of the pasta cooking water.
Serve, optionally with a sprinkle of pecorino and pepper. Enjoy!
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