Paccheri cremosos con carbonara de alcachofas

Ingredientes

• 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)

Preparación

1. 1

   slice: 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.

2. 2

   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.

3. 3

   sauté: 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.

4. 4

   add and cook: 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.

5. 5

   cook: Once the water in the pot boils, cook the paccheri according to the time indicated on the package. Stir occasionally to prevent sticking.

6. 6

   make the cream: 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.

7. 7

   season: 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.

8. 8

   add: Turn off the heat and pour the egg and cheese mixture over the pasta.

9. 9

   serve: 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.