Baby Artichoke Carbonara Recipe

Ingredients for Baby Artichoke Carbonara

• Baby Artichokes
• 1 cup water
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• White Onion
• Garlic Cloves
• Turkey Bacon
• 3 large eggs
• Parmesan Cheese
• 1 pound spaghetti
• salt and freshly ground black pepper to taste

How to Make Baby Artichoke Carbonara

1. In a large bowl, mix 1 cup of water with 2 tablespoons of lemon juice.
2. Trim the stem and outer layers of 1 pound of baby artichokes, leaving only the tender yellow hearts.
3. Trim any remaining tough green parts from the artichoke hearts.
4. Cut the artichoke hearts in half and submerge them in the lemon water mixture to prevent browning.
5. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.
6. Simultaneously, bring a large pot of salted water to a boil for the spaghetti.
7. Sauté 1/2 cup chopped onion and 2 cloves minced garlic in the hot olive oil until softened. Add 4 ounces of diced bacon and cook until crispy.
8. Add the artichokes to the pan, reduce heat to medium, and cook for about 10-12 minutes, or until tender.
9. Meanwhile, cook 1 pound of spaghetti according to package directions until al dente. Drain and set aside.
10. In a separate bowl, whisk together 3 large eggs, 1/2 cup grated Pecorino Romano cheese, and 1/4 cup grated Parmesan cheese.
11. Once the artichokes are tender, add the cooked spaghetti to the frying pan and toss to combine.
12. Gradually pour the egg mixture into the pan while continuously stirring to create a creamy sauce. The residual heat from the pasta and pan will cook the eggs.
13. Season generously with salt and freshly ground black pepper to taste.
14. Serve immediately and garnish with extra Pecorino Romano cheese and freshly cracked black pepper, if desired.