Carbonara di carciofi

Ingredients

• 500 g (1 lb)spaghetti or rigatoni
• 500 g (1 lb)frozen artichoke hearts, defrosted and cut into thin wedges
• 1–2shallots, finely chopped
• al gustoolive oil
• al gustowhite wine
• 6egg yolks
• 250 g (½ lb)freshly grated pecorino Romano, or a 50:50 mix of pecorino and Parmigiano-Reggiano
• al gustosalt and pepper
• 100 g (3½ oz)pancetta, cut into cubes
• a few sprigsfresh parsley, minced

Instructions

1. 1

   Brown the pancetta

   If using pancetta, lightly brown it in olive oil in a large skillet or sauté pan, then remove it from the pan.

2. 2

   Braise the artichokes

   If not using pancetta, gently sauté the shallots in olive oil for 1–2 minutes, until soft. Add the artichokes, season with salt and pepper, and turn them over. Pour in a little white wine and let it evaporate, then add some water and braise the artichokes until tender, usually about 5 minutes.

3. 3

   Cook the pasta

   Meanwhile, bring a large pot of salted water to the boil and cook the pasta until al dente.

4. 4

   Mix eggs and cheese

   Whisk the egg yolks and grated cheese together in a small bowl. Season generously with freshly grated pepper.

5. 5

   Toss the pasta

   When the pasta is ready, transfer it to the skillet with a ladleful of pasta water and the reserved pancetta, if using. Toss well and let it simmer briefly so the flavours combine, then turn off the heat.

6. 6

   Finish the sauce

   Immediately add the egg and cheese mixture, stirring very vigorously just until it thickens enough to coat the pasta.

7. 7

   Serve straight away

   Serve the pasta immediately.

What is artichoke carbonara?

Carbonara is a Roman pasta dish traditionally built around eggs, cheese, pepper and cured pork. This version brings artichokes into the mix for a tender, gently earthy contrast.

The method relies on tossing the egg and cheese with hot pasta off the heat, which creates a coating sauce without cooking the eggs into curds.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 47g protein, 100g carbs, 54g fat.

Most of the carbohydrates come from the pasta, while the egg yolks, cheese and optional pancetta contribute much of the fat and protein. Serve it with a generous helping of vegetables or salad to balance the meal.

The artichoke base

Frozen hearts: defrost and cut them into thin wedges so they heat through quickly and mix easily with the pasta.

Shallots and wine: the recipe’s braising step softens the shallots and lets the wine reduce before a little water helps tenderise the artichokes.

Choosing the pasta and cheese

Pasta shape: spaghetti gives you long strands to coat, while rigatoni catches sauce and small pieces of artichoke inside its tubes.

Grated cheese: finely grated pecorino Romano blends more readily with the yolks. A half-and-half pecorino and Parmigiano-Reggiano mix is another option listed for the dish.

Getting a smooth sauce

Egg mixture: whisk the yolks and cheese together before the pasta is ready, and season with plenty of freshly grated pepper.

Off the heat: turn off the hob before stirring in the mixture. Work quickly and vigorously, using the pasta water to help the sauce coat the pasta.

Pancetta and timing

Optional pancetta: brown it lightly in olive oil, remove it, and return it to the skillet with the pasta. If leaving it out, the method starts with gently sautéing the shallots.

The pasta and artichokes need to be ready close together so you can toss the hot pasta with the sauce and serve before it cools.

Serving the dish

Bring the pasta to the table as soon as the sauce thickens, while it still clings to the strands or rigatoni. Minced parsley is included in the ingredient list as a fresh finishing touch.

A simple green salad or lightly dressed vegetables can provide a fresh contrast alongside this rich, cheese-coated pasta.

Recipe notes & tips

• Defrost the artichoke hearts before cutting them into thin wedges.
• Grate the cheese finely so it combines more easily with the yolks.
• Keep a ladleful of pasta cooking water ready to help the sauce coat the pasta.
• Turn off the heat before adding the egg and cheese mixture.
• Serve immediately once the sauce has thickened.

Variations

• Use rigatoni: choose it instead of spaghetti for a shape that holds sauce inside its tubes.
• Mix the cheeses: use equal parts pecorino and Parmigiano-Reggiano as suggested in the recipe.
• Leave out the pancetta: begin by gently sautéing the shallots in olive oil.
• Add parsley: mince the fresh parsley listed and use it as a finishing touch.

Common mistakes to avoid

• Adding the eggs over heat: the mixture can set too quickly; turn off the heat first.
• Skipping the pasta water: the sauce may not coat as smoothly; reserve a ladleful for tossing.
• Cooking the pasta too long: it can lose its firm bite; drain it when al dente.
• Adding the egg mixture too slowly: the pasta can cool before it coats; stir it in immediately and vigorously.
• Serving later: the sauce is best just after it thickens, so bring the dish to the table straight away.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan with a splash of water, stirring often; avoid high heat, which can make the egg sauce clump.

Frequently asked questions