Ingredients for Artichoke Heart And Anchovy Carbonara
- 1 pound spaghetti
- 2 large eggs
- 1/2 cup grated Pecorino Romano cheese
- 1/2 teaspoon freshly ground black pepper
- 10 ounces frozen quartered artichoke hearts
- 2 ounces anchovy fillets packed in oil
- 2 tablespoons butter
- 2 teaspoons salt
- 4 quarts water
- 1 tablespoon olive oil
- 1/2 cup reserved pasta water
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How to Make Artichoke Heart And Anchovy Carbonara
- Boil 4 quarts of water in a large pot. Add 2 teaspoons of salt.
- Add 1 pound of pasta (your choice) and stir. Cook according to package directions until al dente.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 2 ounces of anchovy fillets, halved, and their oil to the skillet. Stir occasionally for 2-3 minutes until slightly softened.
- In a small bowl, whisk together 2 large eggs, 1/2 cup grated Pecorino Romano cheese, and 1/2 teaspoon black pepper.
- Defrost 10 ounces of frozen quartered artichoke hearts (or use 10 ounces marinated). Drain well.
- Add 2 tablespoons of butter to the anchovies and stir to melt.
- Using tongs, transfer the pasta directly from the boiling water to the skillet with the anchovies (reserve about 1/2 cup pasta water).
- Turn off the heat under the skillet.
- 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.
- Add the artichoke hearts to the pasta and toss gently to combine.
- 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.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, garnished with extra Pecorino Romano cheese and freshly ground black pepper (optional).
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
9g
Fat
47g
Carbs
30g
