Carbonara di carciofi
Artichoke Carbonara
Ingredients
- 500g 1 lb spaghetti or rigatoni
- 500g 1 lb frozen artichoke hearts defrosted and cut into thin wedges
- 1-2 shallots finely chopped
- olive oil
- white wine
- 6 egg yolks
- 250g 1/2 lb 250 g (1/2 lb) freshly grated pecorino-romano or a 50:50 mix of pecorino and parmigiano-reggiano
- salt and pepper
Optional
- 100g 3-1/2 oz pancetta cut into cubes
- A few sprigs of fresh parsley minced
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.