Carbonara with Artichokes

Carbonara with artichokes is a really tasty version of the classic Roman recipe: a must try!

4 AIA Pastagialla free-range large eggs

350 g of pasta

3 artichokes

100 g of guanciale

100 g of pecorino

Extra virgin olive oil as needed

Lemon juice as needed

A knob of butter

Salt and pepper

Description

Tired of the classic pasta carbonara recipe? Then you absolutely must try this version with the addition of delicious artichokes!

The traditional carbonara recipe has undergone many transformations over time, as well as many variations in the use of ingredients and in the procedure for its preparation. In this case, we propose a recipe that is very popular in Lazio and Umbria: the carbonara with the addition of artichokes, a vegetable typical of these areas, but widely used also in the kitchens of all Italy.

If we have convinced you, follow step by step the recipe of carbonara with artichokes and you will have a really delicious first course, made with the 4 AIA Pastagialla free-range large eggs, to bring to the table whenever you want.

Procedure

Clean the artichokes very well by removing the outermost hard leaves and the stem, then cut them into very thin strips and transfer them to a bowl with cold water and lemon juice so they do not darken.

In the meantime, put the pot of water for the pasta on the stove and, in another pan, brown the guanciale in a little extra virgin olive oil until it is crispy; drain the artichokes from the water and pour them into the pan with the guanciale, season with salt and pepper, then continue cooking by adding boiling water (it will take about 10 minutes).

Then throw the pasta and take care of the egg cream. In a bowl, whisk one whole egg and 3 yolks, add the grated pecorino, a pinch of salt and plenty of pepper.

As soon as the pasta is ready, drain it directly into the pan with the artichokes and the guanciale keeping some cooking water aside; also pour the egg cream and stir very quickly, lengthening with a little cooking water.

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