Creamy Paccheri with Artichoke Carbonara
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
913 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Paccheri with Artichoke Carbonara
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Paccheri with Artichoke Carbonara is a delicious pasta dish that combines the classic flavors of carbonara with the unique taste of artichokes.If you’re a fan of artichokes, this recipe will quickly become one of your favorites!
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Ingredients
- 350 g paccheri pasta - 12 oz
- 4 artichokes
- 1 onion - small or shallot
- 200 g Guanciale - 7 oz
- 4 eggs - 1 egg per serving
- 100 g pecorino romano - 1 cup, grated
- black pepper - to taste
Instructions
- Start by cleaning the artichokes. Remove the tough outer leaves until you reach the softer, lighter ones. Cut off the central barb and any inner thorns if present. Slice the cleaned artichokes into thin strips. As you work, place the slices in a bowl of water with a bit of lemon juice to prevent them from turning brown.
- Cut the guanciale into small pieces, either cubes or strips, depending on your preference, and set them aside. Peel the onion and finely chop it, then keep it ready for cooking.
- Fill a large pot with water, add the salt, and set it on the stove to boil for the pasta. Meanwhile, heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and guanciale, and sauté for 5–6 minutes until the guanciale becomes golden and slightly crispy.
- Drain the artichokes and add them to the skillet. Add a pinch of salt, then add a ladle of hot water to help them cook. Reduce the heat to low and let the artichokes simmer for 10–12 minutes, stirring occasionally, until they are soft.
- Once the water in the pot boils, cook the paccheri according to the time indicated on the package. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the carbonara sauce. In a bowl, crack the eggs and add the grated Pecorino Romano cheese. Season with black pepper, then whisk everything together until you get a thick and creamy mixture.
- When the paccheri are cooked, use a slotted spoon to drain them directly into the skillet with the guanciale and artichoke. Toss everything over medium heat for a couple of minutes to coat the pasta with the flavorful sauce.
- Turn off the heat and pour the egg and cheese mixture over the pasta.
- Quickly stir everything together so the residual heat from the skillet creates a creamy sauce without scrambling the eggs. Serve your Paccheri with Artichoke Carbonara immediately, while it's still hot and creamy, with a sprinkle of Pecorino Romano.
Nutrition Information
Show Details
Serving
100g
Calories
913kcal
(46%)
Carbohydrates
83g
(28%)
Protein
35g
(70%)
Fat
50g
(77%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
243mg
(81%)
Sodium
918mg
(38%)
Potassium
791mg
(23%)
Fiber
10g
(40%)
Sugar
5g
(10%)
Vitamin A
359IU
(7%)
Vitamin C
17mg
(19%)
Calcium
372mg
(37%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 913 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 913kcal | 46% |
| Carbohydrates | 83g | 28% |
| Protein | 35g | 70% |
| Fat | 50g | 77% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 243mg | 81% |
| Sodium | 918mg | 38% |
| Potassium | 791mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 372mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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