If you love carbonara but prefer a lighter, vegetarian version, I offer you my artichoke carbonara, a variant without pancetta that does not compromise on taste!
With pecorino, parmesan, egg, and artichokes, you’ll get a creamy and flavorful dish, perfect for a quick but refined lunch.
The artichokes, the undisputed stars of this recipe, provide a delicate and slightly bitter note that pairs perfectly with the creaminess of the egg and the intense flavor of the cheeses. Rich in fiber and antioxidants, the artichokes transform this vegetarian carbonara into a perfect choice for those who want a nutritious dish without giving up the pleasure of dining.
Preparing this artichoke carbonara without pancetta is incredibly simple. Just choose fresh and tender artichokes, clean them carefully, and sauté them in a pan to make them soft and flavorful. The egg cream with pecorino and parmesan perfectly binds the ingredients, enveloping each bite in a velvety and irresistible consistency.
If you’re looking for an original idea for a tasty first course, this vegetarian carbonara is the perfect solution. Tasty, balanced, and easy to make, it will win everyone over with its simplicity and goodness. Try it and discover how few ingredients can create a masterpiece of Italian cuisine! Enjoy your meal!
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, All Seasons
Ingredients
- 4 artichokes
- 4 egg yolks
- 1 oz pecorino
- 0.7 oz parmesan
- 9 oz pasta
- 1 garlic clove
- salt, extra virgin olive oil, parsley to taste
- 1 ⅔ cups water
Tools
- non-stick frying pan
- stainless steel pots
- cutting board
Steps
Here is the procedure:
Clean the artichokes by removing the outer leaves, which are the toughest, and the tips. Cut them in half and remove the internal fuzz. Slice them into wedges and let them sit for 15 minutes in lemon water.
In a pan, heat a drizzle of oil with a garlic clove. Add the artichokes, and after giving them a minute to absorb the flavors, add water.
Add salt and parsley and let them cook until tender. Meanwhile, prepare the carbonara base by mixing the yolks with the cheeses, salt, and optionally pepper.
Cook the spaghetti, drain, and add them to the pan. Mix everything together by adding the yolk sauce and plate with a sprinkle of parsley.
Enjoy your meal!
