Artichoke Carbonara
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Artichoke Carbonara
Recipe by Courtney Roulston
Serves - 2
Prep Time - 5 minutes
Cook Time - 20 minutes
Ingredients
200 g San Remo Spaghetti
2 small fresh artichokes, trimmed & stored in lemon water
2 tbsp Squeaky Gate extra virgin olive oil
120g thick-cut pancetta, sliced into chunky batons
3 large free-range egg yolks
¼ cup pecorino cheese, freshly grated, plus a little extra to serve
Method
Place the artichokes into a pot of salted water and bring it to a boil. Add the spaghetti into the same pot and simmer for 10-12 minutes, or until the artichokes are tender and the pasta is al dente. Remove the artichokes and set them aside to cool, then slice them. Drain the pasta, reserving 2 cups of the cooking water.
Meanwhile, add the oil and pancetta to a cool frying pan and place it over medium heat. Stir for 5-6 minutes or until the pancetta releases some of its natural fat and becomes slightly crispy. Add in the artichokes and gently warm them through.
Whisk the egg yolks in a bowl with the pecorino cheese and some black pepper. Stir in 1 cup of the reserved pasta water until well combined.
Transfer the spaghetti to the pan with the artichokes and pancetta. Pour in the egg mixture and toss until the sauce thickens and becomes velvety, adding a little extra pasta water if needed. Divide the pasta among serving bowls and top with a little extra olive oil and cheese before serving.
