Artichoke Carbonara Food

ARTICHOKE CARBONARA

Steps:

• Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
• While the pasta cooks, make the sauce: Cut the guanciale into 1/4-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside.
• Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.
• Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.
• Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale.
• While whisking, slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture until combined.
• Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
• Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.

SPAGHETTI CARBONARA

Steps:

• Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
• In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
• Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
• Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
• Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

ARTICHOKE HEART AND ANCHOVY CARBONARA

Steps:

• Boil water in a large pot for the pasta.
• When it reaches a boil, add salt to the pot, then add the pasta and stir.
• Meanwhile, heat a large skillet over medium.
• Cut the anchovies in half and add them with their oil to the skillet. Stir occasionally.
• In a small bowl, beat the eggs well.
• Mix the shredded cheese and about 1/2 teaspoon of black pepper into the eggs.
• Defrost the artichoke hearts according to the package or by microwaving them with a bit of water in a covered bowl.
• Drain the artichoke hearts.
• Add the butter to the anchovies and stir.
• When the pasta is still quite al dente (about 1-2 minutes from being done), fish the noodles out of the pot and put them into the skillet with tongs. If you drain the pasta, reserve some of their liquid.
• Turn off the heat under the skillet.
• Add the egg/cheese/pepper mixture to the pasta in the skillet and mix well.
• Add the artichoke hearts the the pasta and mix.
• Mix around for a few minutes until the egg has cooked and coated the pasta.
• Check the seasoning and add salt or pepper if needed.
• Serve as is or with extra cheese and pepper.
• Enjoy!

BABY ARTICHOKE CARBONARA

Steps:

• Mix the water and lemon juice in a large bowl. Trim the stem and out layers of the artichokes, leaving only the yellow center of the artichokes.Trim the green tips off the top. Cut the artichokes in half and soak in the water mixture.
• Heat olive oil in large frying pan on med-high heat. At the same time bring water to boil to cook the spaghetti.
• Sautee the onions, garlic and bacon until the bacon is crispy. Add the artichokes (well drained) and lower heat to medium. Continue to cook for about 10 minutes or until artichokes are tender.
• Meanwhile cook pasta until al dente, drain and set aside.
• Whisk the eggs and cheese together.
• Once artichokes are tender add the pasta to the frying pan and stir. The stir in the egg mixture, continue to stir until the eggs are cooked.
• Season with salt and pepper and serve.