Carbonara di carciofi
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Total Time
30 mins
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Course
Main Course
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Cuisine
Italian
Carbonara di carciofi
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Artichoke Carbonara
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Ingredients
- 500g lb spaghetti or rigatoni
- 500g lb artichoke hearts defrosted and cut into thin wedges, frozen
- 1-2 shallot finely chopped
- olive oil
- white wine
- egg yolk, 6
- 250g /2 lb Pecorino Romano cheese or a 50:50 mix of pecorino and parmigiano-reggiano, 250 g (1/2 lb), freshly grated
- salt
- black pepper
Optional
- 100g /2 oz pancetta cut into cubes
- parsley minced, a few sprigs, fresh
Instructions
- If using the pancetta, brown it lightly in olive oil in a large skillet or sauté pan and remove.
- If not using pancetta, start with the shallots and let them gently sauté in olive oil for a minute or two until soft. Add the artichoke wedges, season with salt and pepper, then give them a turn. Drizzle on some white wine and let it evaporate. Add some water and let the artichokes braise until tender, usually just 5 minutes or so.
- Meanwhile, put a large pot of salted water to boil and cook the pasta until al dente.
- Also whisk the eggs and grated cheese together in a small bowl. Season generously with freshly grated pepper.
- When the pasta is done, transfer it to the skillet, along with a ladleful of the pasta cooking water and, if using, the reserved pancetta. Toss well and let the pasta simmer for a few moments to let the flavors meld. Turn off the heat.
- Immediately add the egg and cheese mixture and stir very vigorously just until it has thickened enough to coat the pasta.
- Serve right away.
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