Ingredients for Baby Artichoke Carbonara
- 1 pound baby artichokes
- 1 cup water
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 4 ounces diced turkey bacon
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 1 pound spaghetti
- salt and freshly ground black pepper, to taste
- 1/2 cup grated Pecorino Romano cheese
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How to Make Baby Artichoke Carbonara
- In a large bowl, mix 1 cup of water with 2 tablespoons of lemon juice.
- Trim the stem and outer layers of 1 pound of baby artichokes, leaving only the tender yellow hearts.
- Trim any remaining tough green parts from the artichoke hearts.
- Cut the artichoke hearts in half and submerge them in the lemon water mixture to prevent browning.
- Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.
- Simultaneously, bring a large pot of salted water to a boil for the spaghetti.
- 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.
- Add the artichokes to the pan, reduce heat to medium, and cook for about 10-12 minutes, or until tender.
- Meanwhile, cook 1 pound of spaghetti according to package directions until al dente. Drain and set aside.
- In a separate bowl, whisk together 3 large eggs, 1/2 cup grated Pecorino Romano cheese, and 1/4 cup grated Parmesan cheese.
- Once the artichokes are tender, add the cooked spaghetti to the frying pan and toss to combine.
- 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.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately and garnish with extra Pecorino Romano cheese and freshly cracked black pepper, if desired.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
48g
Fat
46g
Carbs
48g
