Prepare for a culinary journey to Rome with this elevated take on the classic Carbonara. Forget the cream – this authentic Roman recipe focuses on the rich, savory interplay of guanciale, eggs, Pecorino Romano cheese, and black pepper, creating a sauce that clings beautifully to the spirals of fusilli pasta. We'll add a delightful twist with the inclusion of tender artichoke hearts, lending a subtle earthiness and a delightful textural contrast to the creamy richness. This isn't just a pasta dish; it's an experience.
This recipe blends tradition with a touch of innovation, resulting in a Carbonara that's both comforting and surprisingly sophisticated. The perfectly cooked pasta, the melt-in-your-mouth guanciale, and the bright, fresh artichokes come together in a symphony of flavors. Ready to create this Roman masterpiece in your own kitchen? Let's dive into the step-by-step guide below.
Tools Needed
- Large saucepan
- Large slotted spoon
- Bowl
Ingredients
- Fusilli pasta: 12 ounces
- Artichokes: 2
- Lemon: 1
- Extra virgin olive oil: 4 tablespoons
- Guanciale (or pork cheeks): 3.5 ounces
- Eggs: 2
- Pecorino Romano cheese: 8 ounces
- Freshly ground black pepper: 2 teaspoons
- Salt
Step-by-Step Instructions
Step 1. Prepare the Guanciale and Artichokes
- Cut the guanciale into small cubes and pour into a large saucepan with a dash of extra virgin olive oil. Cook over a high flame until crisp.
- Add the artichoke hearts to the saucepan. Before doing so, remove the tough leaves and stems and soak the artichoke hearts in water with lemon. Cook over a high flame for a few minutes, stirring occasionally.
Step 2. Cook the Pasta and Prepare the Egg Mixture
- Meanwhile, beat eggs in a bowl with pecorino, salt, and pepper to taste.
- When the water comes to a boil, add coarse salt and toss in the fusilli, stirring occasionally so it doesn't stick. Cook for about 12 minutes until al dente.
Step 3. Combine and Finish the Sauce
- Remove the fusilli from the pot using a large slotted spoon and add it to the saucepan with the guanciale and artichokes.
- Cook over a high flame for a minute or so, stirring. Take off the burner, add eggs, and whisk quickly until the eggs thicken a little.
Step 4. Serve and Garnish
- Add more pecorino romano and pepper and stir again before serving.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Guanciale is different from bacon; it's an Italian cured meat prepared from pork jowl or cheeks.
- The best pasta is bronze-drawn and slow-dried at low temperatures.
- Pair this dish with a dry red wine with good acidity.
Nutrition
- N/A
FAQs
1. Can I substitute the guanciale?
While guanciale is traditional and provides the best flavor, you can substitute with pancetta or thick-cut bacon. Keep in mind the flavor will be slightly different.
2. How do I prevent the eggs from scrambling in the sauce?
Work quickly! Turn off the heat before adding the egg mixture to the pasta. The residual heat from the pasta and the cheese will cook the eggs perfectly, creating a creamy sauce. Stir constantly.
This Fusilli alla Carbonara with Artichokes offers a delicious and authentic Roman experience, elevated with the addition of artichokes. Enjoy the creamy, rich sauce clinging perfectly to the pasta, a testament to the simplicity and power of truly great ingredients. Buon appetito!