Paccheri with Artichokes alla Carbonara

Paccheri with artichokes alla carbonara are a delicious Italic variation of a classic of Roman cuisine, enriched with the delicate flavor of artichokes. Here is the recipe:

Ingredients

• 320 g paccheri
• 6 artichokes
• 150 g guanciale
• 4 egg yolks
• 80 g grated pecorino romano
• Black pepper to taste
• Salt to taste
• Extra virgin olive oil
• 1 garlic clove

Preparation

1. Clean the artichokes by removing the outer leaves, tips, and toughest parts. Cut them into thin wedges and place in water acidulated with lemon to prevent browning.
2. In a large skillet, heat a drizzle of extra virgin olive oil with a crushed garlic clove. Add the drained artichokes and cook over medium heat until tender, then remove the garlic.
3. Meanwhile, cut the guanciale into strips and fry in a nonstick pan until crispy. Remove the guanciale and set aside on paper towels.
4. Bring a pot of salted water to a boil and cook the paccheri until al dente. Reserve some cooking water once the pasta is ready.
5. In a bowl, mix the egg yolks with the grated pecorino and plenty of black pepper, adding a little cooking water to create a smooth cream.
6. Drain the pasta and add it to the pan with the artichokes. Add the guanciale and the egg yolk and pecorino cream, stirring quickly over low heat to combine, adding a little more cooking water if needed.
7. Serve the paccheri with artichokes alla carbonara immediately, with an extra sprinkle of pecorino and pepper to taste.

Trivia

This recipe represents a meeting of two worlds: the robust pasta typical of Southern Italy and the technique of a traditional Roman carbonara. Using artichokes gives a light, springtime touch to a dish that is usually richer and more wintry. It is truly a creative way to experiment with historically Italian ingredients!