Spaghetti alla Carbonara di Carciofi | Vegetarian Classic

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Spaghetti alla Carbonara di Carciofi | Vegetarian Classic

Name: Spaghetti alla Carbonara di Carciofi | Vegetarian Classic
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italienische Küche
Ingredients: 320 g pasta; 280 g marinated artichoke hearts; 3 pcs eggs, pack of 10; 60 g Pecorino; 2 cloves garlic cloves; 30 ml extra virgin olive oil; 1 tsp fine table salt; 1 tsp ground black pepper

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20 min

Quick

Knuspr-Küche

Der römische Pasta-Klassiker raffiniert vegetarisch: Zarte Artischockenherzen werden in feinem Olivenöl mit Knoblauch knusprig angebraten und mit al dente gekochten Spaghetti, würzigem Pecorino Romano und samtiger Eiercreme zu einem cremig-aromatischen Hochgenuss vereint. In nur 20 Minuten servierfertig!

Preparation method

Preparation & Sautéing the Artichokes

Put a large pot of plenty of water on to boil for the pasta, bring to a boil, and season generously with salt. Thoroughly drain the marinated artichoke hearts, pat them dry with paper towels, and cut into thin slices or quarters. Peel and finely chop the garlic cloves.

Heat the olive oil in a large skillet over medium-high heat. Add the patted-dry artichoke pieces and chopped garlic, and sauté for about 6-8 minutes until golden brown and slightly crispy. Season with a pinch of salt and freshly ground pepper. Remove about one-third of the crispy artichokes from the pan and set aside for the topping later.

Carbonara Cream & Finishing

Cook the spaghetti in the boiling salted water until al dente, about 2 minutes less than the package instructions. Meanwhile, in a small bowl, whisk 1 whole egg and 2 egg yolks together with the freshly grated Pecorino and a generous amount of freshly ground black pepper using a fork until creamy.

Chef's tip

Control the heat when emulsifying: The secret to any perfect carbonara is tossing it off the heat. If the pan is too hot, the egg proteins will curdle. The residual heat of the hot pasta and the hot starchy water are completely sufficient to create a silky cream.

Pat the artichokes dry thoroughly: Make sure to dry the marinated artichokes very well with paper towels before sautéing. This prevents the oil from splattering in the pan and allows the edges to brown delightfully crisp.