Bucatini with artichoke carbonara or Springtime carbonara

Bucatini alla carbonara di primavera. This dish works very well. It’s now my new favourite artichoke dish (for a week or so anyway 🙂 ) If, like mine, the artichokes are very small, use 6. Serves 4

artichoke carbonara ingredients

320 grams bucatini
3 artichokes — prepared and sliced

40 grams pancetta — cubed
1/2 clove garlic
100 ml vegetable stock
1 sprig parsley — chopped
1 lemon
2 eggs
2 egg yolks
20 grams grana padano — grated
10 grams pecorino Romano — grated
olive oil
salt and pepper

  • Heat 2 tablespoons of oil in a pan and fry the pancetta for 3-4 minutes.
  • Add the artichokes, garlic, parsley and stock.
  • Salt and cook over a medium heat for 10 minutes covered and a further 15 minutes uncovered. Keep warm.
  • Take a large bowl (which will be used to serve the pasta). Add the eggs and yolks, a pinch of salt, a generous amount of pepper and the cheese. Beat until you have a smooth paste.
  • Cook the pasta until al dente
  • Drain the pasta and add to the bowl with the egg mix. Toss until the bucatini are well coated. Add the artichokes and mix again.
  • Serve immediately

artichoke carbonara finished dish

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3 thoughts on “Bucatini with artichoke carbonara or Springtime carbonara

  1. Hi Ella

    Yes, spaghetti would go equally as well. You can substitute fresh parmesan for both the pecorino and the grana and still get good results.

    The avatars are cute aren’t they 🙂 They’re generated from your email address so I’m afraid you’ll have to stay surprised until you change address 😉

    Happy cooking!

  2. By the way – love the funny faces next to names!

    Are they randomly assigned? Just wondered as I seem permanently surprised 😉

  3. Hi!
    Would spaghetti we a good subsitute for bucatini?

    Also have not been able to get hold of any grana padano or pecorino Romano – can you recommend a subsitute – or am I going to do the dish a huge injustice and should just forget it?

    Thanks in anticipation!

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