Recipe: Artichoke Carbonara

Sometimes you just need an easy dinner that no one is going to complain about… and I don’t know many people that would complain about a creamy pasta dish. This is a perfect quick, yet elegant spring time dinner. Enjoy!


Yield: 4 servings

  • Salt and freshly ground black pepper
  • 1 pound spaghetti
  • 4 ounces pancetta
  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 12 ounces frozen or canned artichoke quarters, defrosted or drained
  • 6 large egg yolks
  • ¼ cup freshly grated Pecorino Romano, plus more for garnish
  • fresh flat leaf parsley to garnish


  1. Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
  2. While the pasta cooks, make the sauce: Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the pancetta, reduce the heat to low and allow it to render until crisp, stirring occasionally, about 5 minutes.
  3. Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart.
  4. Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to a small bowl and stir until combined.
  5. Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and pancetta.
  6. While whisking, slowly drizzle ¼ cup of the reserved pasta water into the egg mixture until combined.
  7. Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
  8. Divide the pasta among bowls and top with more grated cheese. Top with a sprinkle of salt and pepper, and fresh parsley.

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