Artichoke Carbonara

By Anna Francese Gass

Published April 1, 2023

Artichoke Carbonara
David Malosh for The New York Times. Food Stylist; Simon Andrews.
Total Time
30 minutes
Rating
4(2,233)
Comments
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Like most traditional Italian dishes, pasta alla carbonara, quintessentially Roman, employs a minimum of simple ingredients to create a hearty and delicious meal. Guanciale provides salt and fat, while Pecorino Romano and egg yolks mixed with pasta water — a prized Italian secret — help create the velvety sauce. To truly gild the lily, consider a raw egg yolk on top of the pasta. Artichokes, a Roman favorite, come to this dish to soak up the flavors of the guanciale while melting into the pasta. The traditional pasta used in trattorias is tonnarelli, but spaghetti or bucatini are perfect substitutes. 

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Ingredients

Yield:4 servings
  • Kosher salt and freshly ground black pepper
  • 1pound spaghetti
  • 4ounces guanciale or pancetta
  • 2tablespoons extra-virgin olive oil, plus more for garnish
  • 12ounces frozen or canned artichoke quarters, defrosted or drained
  • 6large egg yolks, plus 4 yolks for an optional garnish
  • ¼cup freshly grated Pecorino Romano, plus more for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

723 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 95 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 26 grams protein; 608 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.

  2. Step 2

    While the pasta cooks, make the sauce: Cut the guanciale into ¼-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.

  3. Step 3

    Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.

  4. Step 4

    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.

  5. Step 5

    Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale.

  6. Step 6

    While whisking, slowly drizzle ¼ cup of the reserved pasta water into the egg mixture until combined.

  7. Step 7

    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.

  8. Step 8

    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.

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Ratings

4 out of 5
2,233 user ratings
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Comments

Elizabeth Minchilli

I love the addition of artichokes, and do it all the time. In fact, for a vegetarian version (not traditional) I skip the pork, using olive oil and just the artichokes. Most cooks in Rome do not add pasta water, however, opting for one whole egg instead. The egg white adds the necessary smoothness and keeps the 'sauce' velvety

Max Alexander, Rome, Contestant MasterChef Italia 2020-2021

Pasta water is not added to carbonara because you have eggs to make the sauce. I generally use an equal mix of yolks and whole eggs. I also deglaze the guanciale pan with a little white wine, letting most but not all of it evaporate, which contributes to the sauce. This step is controversial in some households.

BENITA S

For a complete vegetarian version replace pancetta with caramelized onions. If done right it will bring the umami note to the dish.

Displeased.

Would not recommend, I love all things pickled and ate the other jar of artichoke hearts the week before this, and I also love carbonara. The mild deliciousness of the carbonara does not hold up with the pickled artichoke carts and each bite is this awful briny flavor. I had to eat around them since it was so jarring. Would not recommend.

AND in CDMX

I see a lot of comments about blandness; I used marinated artichokes (because that's all I have) -- big Costco jar -- and it wasn't bland. I did find it too salty. Maybe don't salt tye egg mixture nor add more salt on top to finish it. I don't like big fatty chunks of meat, so I rough chopped the guanciale after rendering it instead of keeping it in those big slabs.

GeriR

I followed the directions and found it quite bland. Also, 1 pound of pasta was too much for 4 persons.

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