Artichoke Heart And Anchovy Carbonara Recipe

Ingredients for Artichoke Heart And Anchovy Carbonara

• Spaghetti
• 2 large eggs
• Parmesan Cheese
• Ground Black Pepper
• Frozen Artichoke Hearts
• Anchovies Packed In Oil
• 2 tablespoons butter
• 2 teaspoons salt

How to Make Artichoke Heart And Anchovy Carbonara

1. Boil 4 quarts of water in a large pot. Add 2 teaspoons of salt.
2. Add 1 pound of pasta (your choice) and stir. Cook according to package directions until al dente.
3. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
4. Add 2 ounces of anchovy fillets, halved, and their oil to the skillet. Stir occasionally for 2-3 minutes until slightly softened.
5. In a small bowl, whisk together 2 large eggs, 1/2 cup grated Pecorino Romano cheese, and 1/2 teaspoon black pepper.
6. Defrost 10 ounces of frozen quartered artichoke hearts (or use 10 ounces marinated). Drain well.
7. Add 2 tablespoons of butter to the anchovies and stir to melt.
8. Using tongs, transfer the pasta directly from the boiling water to the skillet with the anchovies (reserve about 1/2 cup pasta water).
9. Turn off the heat under the skillet.
10. Immediately pour the egg/cheese/pepper mixture over the pasta, tossing quickly to combine and create a creamy sauce. Add a tablespoon or two of reserved pasta water if needed to loosen the sauce.
11. Add the artichoke hearts to the pasta and toss gently to combine.
12. Let the residual heat from the pasta cook the eggs, stirring occasionally for 1-2 minutes, until the sauce is creamy and coats the pasta.
13. Taste and adjust seasoning with salt and pepper as needed.
14. Serve immediately, garnished with extra Pecorino Romano cheese and freshly ground black pepper (optional).