RomanItalian
Carbonara with Artichokes
by Federico Fusca Chef · 332K subscribers on YouTube
A Roman twist on classic carbonara: creamy egg and pecorino sauce tossed with rigatoni, crispy guanciale, and artichokes sautéed in guanciale fat. A rich, savoury pasta dish that honours tradition while embracing seasonal vegetables.
- Difficulty
- medium
Ingredients
6 items- GuancialeCut into strips
- CarciofiAlso called mammole; tough outer leaves removed and soaked to prevent browning
- Eggs (Yolks)Only the yolks are used
- Pecorino RomanoGrated
- RigatoniHalf a box (approx)
- Pasta Cooking WaterReserved pasta cooking water
Method
- Cut the guanciale into strips.
- Render the guanciale in a pan over medium heat until golden and crispy. Reserve some crispy guanciale for garnish.
- Prepare the artichokes: remove the tough outer leaves, trim the stem, and soak them in water with lemon juice to prevent blackening.
- Slice the artichokes thinly.
- Sauté the sliced artichokes in the rendered guanciale fat until tender.
- Cook the rigatoni in a large pot of boiling salted water until al dente. Reserve some pasta water.
- In a bowl, mix the egg yolks with grated pecorino Romano cheese to form a creamy paste.
- Off the heat, add the cooked rigatoni to the pan with the artichokes. Add a splash of pasta water, then pour in the egg and pecorino cream. Toss vigorously to coat the pasta without scrambling the eggs.
- Serve immediately, topping with the reserved crispy guanciale and extra pecorino if desired.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
