Best 3 Artichoke Carbonara Recipes
**Indulge in a Culinary Journey with Artichokes and Carbonara: A Symphony of Flavors**
Prepare to embark on a tantalizing culinary adventure as we delve into the world of artichoke carbonara, a dish that harmoniously blends the earthy charm of artichokes with the rich, velvety embrace of carbonara sauce. This delectable creation showcases a delightful interplay of textures, from the tender artichoke hearts to the chewy guanciale or pancetta, all enveloped in a luscious, egg-based sauce. Join us as we explore a collection of carefully curated artichoke carbonara recipes, each offering a unique interpretation of this classic dish. From traditional renditions to innovative twists, these recipes cater to a wide range of preferences, ensuring an unforgettable culinary experience.
PASTA WITH ARTICHOKES AND PANCETTA
Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
- Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
- Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
- Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
- Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams
BABY ARTICHOKE CARBONARA
Make and share this Baby Artichoke Carbonara recipe from Food.com.
Provided by Chef Jean
Categories Low Cholesterol
Time 1h5m
Yield 2 large servings, 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the water and lemon juice in a large bowl. Trim the stem and out layers of the artichokes, leaving only the yellow center of the artichokes.Trim the green tips off the top. Cut the artichokes in half and soak in the water mixture.
- Heat olive oil in large frying pan on med-high heat. At the same time bring water to boil to cook the spaghetti.
- Sautee the onions, garlic and bacon until the bacon is crispy. Add the artichokes (well drained) and lower heat to medium. Continue to cook for about 10 minutes or until artichokes are tender.
- Meanwhile cook pasta until al dente, drain and set aside.
- Whisk the eggs and cheese together.
- Once artichokes are tender add the pasta to the frying pan and stir. The stir in the egg mixture, continue to stir until the eggs are cooked.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 1028.9, Fat 32.2, SaturatedFat 9.4, Cholesterol 226.9, Sodium 1399.2, Carbohydrate 146.9, Fiber 42.2, Sugar 12.2, Protein 54.4
CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO)
Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.
Provided by Oretta Zanini De Vita
Number Of Ingredients 8
Steps:
- Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
- Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
- While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
- Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
- Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
- Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
- Transfer to individual heated bowls or plates and serve instantaneously.
Tips:
- For the best flavor, use fresh artichokes when they are in season.
- If you don't have fresh artichokes, you can use frozen or canned artichokes.
- Be sure to trim and clean the artichokes properly before cooking.
- You can use any type of pasta for this dish, but a long pasta like spaghetti or linguine works best.
- Cook the pasta according to the package directions.
- While the pasta is cooking, prepare the artichoke sauce.
- To make the sauce, sauté the artichokes, garlic, and shallots in olive oil until softened.
- Add the white wine and cook until it has reduced by half.
- Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste.
- Drain the pasta and add it to the sauce.
- Toss to coat the pasta in the sauce.
- Serve the pasta immediately, garnished with additional Parmesan cheese and parsley.
Conclusion:
Artichoke carbonara is a delicious and easy-to-make pasta dish that is perfect for any occasion. The combination of artichokes, Parmesan cheese, and cream creates a rich and flavorful sauce that is sure to please everyone. This dish is also a great way to use up leftover artichokes.
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