Empty My Fridge
Carbonara with Artichokes
Ingredients
- Spaghetti1 ¾ cups
- Artichoke2
- Pecorino cheese · grated¾ cups
- Guanciale2 ¾ oz
- Egg2
- Saltto taste
- Black pepperto taste
- Extra virgin olive oilas needed
Instructions
- Cut the guanciale into strips and cook over low heat until crispy. Drain on paper towels.
- Cook the spaghetti in plenty of salted boiling water.
- In a bowl, mix the pecorino, egg yolks, black pepper and a ladle of pasta cooking water. Cook gently over a double boiler, stirring until creamy.
- Clean the artichokes, slice them thinly and sauté them in the rendered guanciale fat with a pinch of salt.
- Drain the pasta and toss it with the artichokes. Add the egg and pecorino cream. Add a little more pasta water if the sauce is too thick.
- Add the crispy guanciale, toss everything together and serve right away.
Summarized from GialloZafferano's video. Watch it for the details.
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EggCheesePastaSpaghettiPecorino cheeseArtichokeGuanciale
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