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
- Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
- 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.
- Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart.
- Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to a small bowl and stir until combined.
- Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and pancetta.
- While whisking, slowly drizzle ¼ cup of the reserved pasta water into the egg mixture until combined.
- 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.
- Divide the pasta among bowls and top with more grated cheese. Top with a sprinkle of salt and pepper, and fresh parsley.