Paccheri with Artichokes alla Carbonara

Paccheri with Artichokes alla Carbonara is a delicious Italic variation of a Roman cuisine classic, enriched with the delicate flavor of artichokes. Here is the recipe:

Ingredients

• 320 g of paccheri
• 6 artichokes
• 150 g of guanciale
• 4 egg yolks
• 80 g of grated Pecorino Romano
• Black pepper to taste
• Salt to taste
• Extra virgin olive oil
• 1 clove of garlic

Preparation

1. Clean the artichokes by removing the outer leaves, tips, and the harder parts. Cut them into thin slices and place them in water acidulated with lemon to prevent them from turning dark.
2. In a large pan, heat a drizzle of extra virgin olive oil with a crushed garlic clove. Add the drained artichokes and cook over medium heat until soft, then remove the garlic.
3. Meanwhile, cut the guanciale into strips and brown it in a non-stick pan until it becomes crispy. Remove the guanciale and set it aside on paper towels.
4. Boil a pot of salted water and cook the paccheri until al dente. Reserve some of the cooking water once the pasta is ready.
5. In a bowl, mix the egg yolks with the grated Pecorino and plenty of pepper, adding a little cooking water to create a smooth cream.
6. Drain the pasta and add it to the pan with the artichokes. Add the guanciale and the cream of egg yolks and Pecorino, mix quickly with the heat off to emulsify everything, adding a little more cooking water if necessary.
7. Serve the Paccheri with Artichokes alla Carbonara immediately, with an extra sprinkle of Pecorino and pepper to taste.

Curiosity

This recipe represents a meeting between two worlds: the robust pasta typical of Southern Italy and the technique of a traditional Roman carbonara. By using artichokes, it gives a spring-like and light touch to a dish that is usually more wintery and rich. It’s truly a creative way to experiment with historically Italian ingredients!