Artichoke carbonara

by Carlotta Dolzani @dolcetico

Ingredients for 2 servings:

  • 180 gr. - Mezze maniche type
  • 2 - Artichokes
  • 3 - Egg yolks
  • Q.b. - Olitalia Olio di Roma IGP - extra virgin olive oil  
  • Q.s. - Salt  
  • Q.s. - Black pepper  
  • Q.s. - Pecorino romano cheese  
Artichoke carbonara 1
Artichoke carbonara 2

Extra virgin oil and olive oil

Olitalia Olio di Roma IGP extra virgin olive oil

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  • 1

    Pull off the artichoke leaves and remove the choke in the centre of the heart, if there is any. So, you will get only the most tender parts of the artichoke.

  • 2

    Slice the artichoke hearts very thinly, then cook them in a pan with a drizzle of extra virgin olive oil, some salt, and pepper.

  • 3

    Put the egg yolks in a small bowl and mix them with plenty of pecorino romano cheese and black pepper. Cook the pasta in a large pot of salted boiling water.

  • 4

    After draining the pasta, mix it with the artichokes, the egg mixture, and a few tablespoons of cooking water. Sprinkle some grated pecorino romano and black pepper on top to garnish your pasta dish, which is perfect in winter.