RomanItalian
Artichoke Carbonara
by Cucina con Ruben · 548K subscribers on YouTube
A creative twist on the classic Roman carbonara, replacing guanciale with crispy and sautéed artichokes for a vegetarian-friendly version. The creamy egg and pecorino sauce coats the pasta perfectly, topped with crunchy artichoke chips.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 2
- Difficulty
- medium
Ingredients
8 items- 4 pcsCarciofiUse fresh artichokes; some for crispy chips, some for sautéed
- Olive OilFor frying and sautéing
- 1 pcsGarlicOne clove
- 200 gPastaSpaghetti or similar long pasta
- 5 pcsEgg4 yolks + 1 whole egg
- Pecorino RomanoGrated, to taste
- Black PepperCoarsely ground, abundant
- SaltFor pasta water
Method
- Prepare the crispy artichokes: remove the outer leaves, cut the artichoke in half, and slice very thinly.
- Fry the thin slices in hot oil until golden and crispy. Drain on paper towels and set aside.
- For the sautéed artichokes: cut the remaining artichoke into slightly larger pieces.
- In a pan, heat a drizzle of oil and add a clove of garlic. Add the larger artichoke pieces and sauté until tender. Add the artichoke stems as well.
- Cook the pasta in salted boiling water until al dente.
- Meanwhile, in a bowl, beat 4 egg yolks and 1 whole egg with grated pecorino cheese and plenty of black pepper. Add a splash of pasta cooking water and mix well.
- When the pasta is almost done, add the sautéed artichokes to the pan with the pasta for the last minute of cooking.
- Turn off the heat and pour the egg mixture over the pasta, stirring vigorously to create a creamy sauce without scrambling the eggs.
- Serve immediately, topped with the crispy artichoke chips and extra pecorino if desired.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
