Paccheri with Artichokes Carbonara-Style
Category: Pasta
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paccheri (large pasta tubes) | 320g |
| Artichokes | 700g |
| Egg yolks | 5 |
| Smoked pancetta | 150g |
| Parmigiano Reggiano DOP (Grated) | 30g |
| Pecorino (Grated) | 30g |
| Shallot | 1 |
| White wine | 50g |
| Extra virgin olive oil | To taste |
| Black pepper | To taste |
| Fine salt | To taste |
Instructions:
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Prepare the artichokes: Start by trimming the artichokes. Cut them into quarters, remove the fuzzy choke, and then slice them into thin strips. To prevent browning, immediately place the cut artichokes into a bowl of water with a squeeze of lemon juice.
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Prepare the shallot: Peel and finely chop the shallot. This will provide a subtle, aromatic base for your sauce.
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Cook the pasta: Bring a large pot of salted water to a boil for the paccheri. Once boiling, cook the paccheri according to the package instructions, which should be around 12-14 minutes for al dente texture.
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Sauté the shallot and pancetta: While the pasta is cooking, heat some extra virgin olive oil in a large pan over medium-high heat. Add the finely chopped shallot and sauté it for about 2-3 minutes until it becomes translucent and fragrant. Next, add the pancetta, which should be diced into small pieces. Let it crisp up for 5-6 minutes, allowing the rendered fat to add flavor to the dish.
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Cook the artichokes: Drain the artichokes from the acidulated water, and add them to the pan with the shallots and pancetta. Season with salt and pour in the white wine to deglaze the pan. Let everything cook together for about 10-12 minutes, stirring occasionally. The artichokes should become tender and infused with the flavors of the pancetta and wine.
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Prepare the egg mixture: In a separate bowl, whisk together the egg yolks, grated Parmigiano Reggiano, and Pecorino cheeses. You should aim for a thick, creamy consistency. This egg mixture will create the signature carbonara sauce.
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Combine pasta and sauce: Once the paccheri are cooked, use a slotted spoon to transfer them directly from the pot to the pan with the artichokes and pancetta. Toss everything together, allowing the pasta to soak up the flavors. If the mixture seems a bit dry, add a small amount of the pasta cooking water to loosen it up.
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Finish the dish: Remove the pan from the heat. Pour the egg and cheese mixture into the pan with the hot pasta. Toss quickly to ensure the eggs form a creamy sauce, coating every piece of paccheri. The heat from the pasta will cook the eggs just enough to create a velvety texture, but be careful not to scramble the eggs.
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Serve and season: Taste and adjust the seasoning with salt and freshly ground black pepper. Serve the paccheri with artichokes carbonara-style immediately, ensuring each plate is generously topped with the creamy, savory sauce.
This dish combines the rich, smoky flavor of pancetta with the earthy sweetness of artichokes, all wrapped in a luscious, cheesy egg-based sauce. It’s the perfect balance of comfort and sophistication, making it an ideal choice for any occasion, from a weeknight dinner to a special gathering. Enjoy the bold flavors and indulgent texture of this unique take on the traditional carbonara.
