Baby Artichoke Carbonara
Take your pasta night to the next level with this Baby Artichoke Carbonara, a fresh twist on the Italian classic. Tender baby artichokes are sautéed until golden and folded into a velvety sauce made with pancetta, garlic, Parmesan, and silky eggs, creating a perfect balance of rich and vibrant flavors. The crisp pancetta adds a savory depth, while freshly squeezed lemon keeps the artichokes bright and flavorful. Tossed with al dente spaghetti and garnished with chopped parsley, this elegant yet deceptively simple recipe comes together in just 40 minutes, making it an ideal choice for a weeknight dinner or a special occasion. Whether you're an artichoke lover or a carbonara enthusiast, this dish will leave everyone at the table asking for seconds.
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Recipe Information
Ingredients
- 8 pieces baby artichokes
- 1 piece lemon
- 3 tablespoons olive oil
- 4 ounces pancetta
- 2 pieces garlic cloves
- 12 ounces spaghetti
- 3 large eggs
- 1 cup Parmesan cheese, grated
- 1 teaspoon black pepper, freshly ground
- 1 pinch salt
- 2 tablespoons flat-leaf parsley, chopped
Instructions
Fill a medium bowl with cold water and squeeze the juice of 1 lemon into it. Set aside.
Prepare the baby artichokes by trimming the tough outer leaves, cutting off the top third, and peeling the stems. Slice each artichoke in half and place them in the lemon water to prevent browning.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Drain the artichokes and pat them dry. Add the artichokes to the skillet and sauté for about 6-8 minutes, until tender and slightly golden. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and cook the pancetta over medium heat until crispy, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute. Remove from heat.
In a large pot, bring salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
In a medium bowl, whisk together the eggs, grated Parmesan, and black pepper until well combined.
Immediately toss the hot drained spaghetti into the skillet with the pancetta and garlic. Quickly pour in the egg mixture, stirring constantly to create a creamy sauce. If the sauce is too thick, add some reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Fold the sautéed artichokes into the pasta. Taste and adjust seasoning with additional salt if needed.
Garnish with chopped parsley and serve immediately with extra grated Parmesan on the side.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 8.6 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1311 mg | 101% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3446 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
