RomanItalian
Artichoke Carbonara
by Cucina con Ruben · 548K subscribers on YouTube
A Roman-style carbonara reimagined with artichokes. The classic combination of egg yolks and Pecorino Romano is paired with thin slices of crispy fried artichokes, creating a vegetarian twist on the traditional dish.
- Difficulty
- medium
Ingredients
8 items- CarciofiArtichokes, quantity not specified in video. Use 2-3 medium artichokes.
- LemonJuice of one lemon for acidulated water.
- PastaType and quantity not specified. Typically spaghetti or rigatoni; about 100g per serving.
- 4 pcsEggs (Yolks)4 egg yolks
- Pecorino RomanoQuantity not clearly stated in video (transcript says '8 chili' which is likely an error). Use about 150-200g grated for 4 yolks.
- Extra Virgin Olive OilFor frying artichokes. Quantity to taste.
- Salt(optional) — For pasta water and seasoning to taste.
- Black Pepper(optional) — Not mentioned in video but traditional in carbonara. Add to taste.
Method
- Clean the artichokes: remove the tough outer leaves, trim and peel the stem, then slice them very thinly. Immediately place the slices in a bowl of water acidulated with lemon juice to prevent browning.
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- In a bowl, whisk together the egg yolks and grated Pecorino Romano until smooth. Set aside.
- Drain the artichoke slices and pat dry. Heat a generous drizzle of extra-virgin olive oil in a pan and fry the artichoke slices until golden and crispy. Remove and drain on paper towels, reserving some for the topping.
- When the pasta is ready, reserve a cup of the cooking water. Temper the egg and cheese mixture with a few tablespoons of hot pasta water, stirring quickly.
- Drain the pasta (do not rinse) and immediately toss it in the egg mixture, working quickly so the heat of the pasta cooks the eggs without scrambling them. Add a splash more pasta water if needed to achieve a creamy sauce.
- Fold in the fried artichokes (reserving a handful for garnish) and toss to combine.
- Serve immediately, topped with the reserved crispy artichokes and an extra grating of Pecorino Romano 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.
