Carbonara con Carciofi by @federicofusca

N/A
Medium

4 servings

🍝

400 g

Spaghetti

🥓

200 g

Guanciale

🌿

5

Artichokes

🍋

2

Lemons

🥚

2

Whole Eggs

🟡

4

Egg Yolks

🧀

150 g

Pecorino Romano

🌶️

2 g

Pepper

Preparation Steps

  1. Step 1/15

    Fill the large pot with water, add the salt, and bring it to a rolling boil.

    salt
    🍲large pot

  2. Step 2/15

    Trim the artichokes, removing tough outer leaves and fuzzy choke, then slice the hearts thinly.

    artichokes
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Place the sliced artichokes in water acidulated with the juice of 1 lemon to prevent browning.

    artichokes
    lemons
    🥣mixing bowl
    🔪chef's knife

  4. Step 4/15

    Cut the guanciale into small strips and place it in the cold frying pan.

    guanciale
    🔪chef's knife
    🪵cutting board
    🍳frying pan

  5. Step 5/15

    Cook the guanciale over medium heat until its fat renders and the pieces become crisp, then transfer the guanciale to a bowl.

    guanciale
    🍳frying pan
    🥢tongs
    🥣mixing bowl

  6. Step 6/15

    Add the drained artichokes and 1 tablespoon extra virgin olive oil to the guanciale fat.

    artichokes
    extra virgin olive oil
    🍳frying pan
    🥢tongs

  7. Step 7/15

    Sauté the artichokes for 8 to 10 minutes until tender and lightly golden, adding a ladle of pasta water if the pan becomes dry.

    artichokes
    🍳frying pan
    🥢tongs
    🥄ladle

  8. Step 8/15

    Finely grate all the Pecorino Romano cheese into the mixing bowl.

    Pecorino Romano cheese
    🧀box grater
    🥣mixing bowl

  9. Step 9/15

    Whisk the 2 whole eggs and 4 egg yolks with the grated Pecorino Romano and black pepper until thick and smooth.

    whole eggs
    egg yolks
    Pecorino Romano cheese
    black pepper
    🥣mixing bowl
    🥄whisk

  10. Step 10/15

    Cook the spaghetti in the boiling salted water until very al dente, about 2 minutes less than the package instructions.

    spaghetti
    🍲large pot
    🥢tongs

  11. Step 11/15

    Reserve 1 cup of pasta water, then transfer the spaghetti directly to the frying pan with the artichokes.

    spaghetti
    artichokes
    🥄ladle
    🥢tongs
    🍳frying pan

  12. Step 12/15

    Toss the spaghetti with the artichokes over low heat, adding about 1/2 cup reserved pasta water to create a glossy emulsion.

    spaghetti
    artichokes
    🍳frying pan
    🥢tongs
    🥄ladle

  13. Step 13/15

    Remove the frying pan from the heat and add the egg and Pecorino Romano mixture.

    whole eggs
    egg yolks
    Pecorino Romano cheese
    🍳frying pan
    🥢tongs

  14. Step 14/15

    Toss vigorously until the sauce becomes creamy, adding small splashes of reserved pasta water as needed.

    spaghetti
    🍳frying pan
    🥢tongs
    🥄ladle

  15. Step 15/15

    Fold in the crispy guanciale, then serve immediately with extra black pepper and Pecorino Romano cheese.

    guanciale
    black pepper
    Pecorino Romano cheese
    🍳frying pan
    🥢tongs

Composition

Ingredients

Types

Grains, Meat, Vegetables, Fruits, Eggs

Ingredients

Spaghetti, Guanciale, Artichokes, Lemons, Whole eggs, Egg yolks, Pecorino romano, Pepper

Allergens

Gluten, Eggs

Dietetics

Dietary regimen

to inform

Calories

790 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 77g, Fat: 38g, Fiber: 7g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 360mg, Iron: 4.5mg, Potassium: 640mg, Sodium: 950mg

Vitamins

Vitamin A: 210µg, Vitamin C: 22mg, Vitamin B12: 1.5µg, Folate: 125µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, large pot, frying pan, mixing bowl, whisk, tongs, colander, box grater, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Dinner, Christmas, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Crispy, Al dente

Flavors

Savory, Salty, Peppery, Rich, Tangy, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave above 32°C / 90°F for more than 1 hour), fridge : 1 day (Store in an airtight container,Reheat gently until steaming hot,Consume promptly because the sauce contains eggs), freezer : Not recommended (Egg-based sauce may separate,Pasta and artichokes may become soft after thawing)