Artichoke Carbonara

Artichoke Carbonara is a tasty variation of the classic Carbonara, which combines the creaminess of eggs and pecorino with the delicate flavor of artichokes. Here’s how you can prepare it:

Ingredients

• 320 g of spaghetti or your preferred long pasta
• 4 fresh artichokes
• 2 egg yolks
• 50 g of grated Roman pecorino cheese
• 150 g of guanciale
• Extra virgin olive oil (to taste)
• Salt (to taste)
• Black pepper (to taste)

Preparation

1. Clean the artichokes by removing the outer, hard and thorny leaves, then cut them into wedges, removing the “beard” inside. Soak the wedges in lemon-water to prevent them from darkening.
2. Cut the guanciale into cubes or strips and brown it in a large pan until it becomes crispy. When ready, set it aside on a plate.
3. In the same pan, add a little oil and sauté the artichoke wedges until they are golden and tender. You can add a little water to help them cook without burning.
4. Meanwhile, cook the pasta in a large amount of salted water, following the cooking times indicated on the package.
5. In a bowl, whisk the egg yolks with the grated pecorino cheese, adding a ladle of pasta cooking water to obtain a smooth cream.
6. Drain the pasta al dente and transfer it to the pan with the artichokes, adding some cooking water to emulsify.
7. Remove the pan from the heat and let it cool for a moment, then add the mixture of egg yolks and pecorino, stirring quickly to prevent the eggs from curdling. Also incorporate the crispy guanciale.
8. Adjust with salt if necessary, a generous amount of fresh black pepper, and serve immediately.

Curiosity

The classic Carbonara doesn’t include the use of artichokes, but Italian cuisine is famous for its ability to reinvent itself and adapt traditional recipes with seasonal ingredients. Artichokes add a spring touch to this dish, making it perfect for the season.

Make sure to have all the ingredients available before you start and enjoy your meal!