The famous carbonara sauce was born in Rome at the end of the Second World War and with it the Traditional Spaghetti Alla Carbonara. The creaminess that you get with a carbonara style sauce is perfect to make a wide variety of pasta dishes.

Today, I will share with you a super yummy recipe made with artichokes-carbonara sauce!

The sapid taste of the bacon combined with the bitter flavour of the artichokes will give to this dish a taste that you’ll have to try to believe! A little trick is to turn off the heat before you add the yolk sauce. This way, you’ll obtain a super velvety texture…

The creamy carbonara sauce suits perfectly with Paccheri Pasta because the shape and big size of this pasta are perfect to embrace the sauce and the pieces of artichoke. You can find out more details about paccheri in our article “The Pasta Teller: Chapter 4 – Paccheri”.

Paccheri Pasta can be used with many different sauces. Here is another recipe that I really love:  “Autumnal Paccheri Filled with Fresh Sausage, Radicchio and Leek“.

So what are you waiting for? Try my:

Paccheri pasta in Artichoke-Carbonara  Sauce

Ingredients for 4 people:

• 320g Paccheri Pasta
• 700g Artichokes (around 4)
• 5 Yolks
• 150g Smoked Bacon (cubes)
• 30g grated Parmesan
• 30g grated Pecorino cheese
• 1 Shallot (or Leek)
• 50ml White Wine
• 4 Tbsp Extra Virgin Olive Oil “Il Vero”
• Salt and Pepper, as needed

• 

• Tuck in!

First of all clean and trim the artichokes. Pull off the outermost leaves (again, technically, they’re bracts) until you get down to the lighter, yellow leaves. Cut off the top 1/4 inch of the artichoke. Trim the stem end and any dark parts around the bottom. Cut the artichoke in half lengthwise. With a spoon or melon baller, scoop out and discard the hairy choke and thorny inner leaves.Finely slice the artichokes and drop the slices into acidulated water.

Peel the shallot (or leek) and finely chop it.

In the meanwhile, bring a large pot full of salted water to the boil.

Put a little bit of Extra Virgin Olive Oil “Il Vero” in a large pan and brown the shallot on a medium heat for 5 minutes. Add the cubes of smoked bacon and turn up the heat, fry for a few minutes. Then, blend with white wine.

Remove the artichokes slices from the acidulated water and add them to the pan with a pinch of salt. Pour a ladle of boiling water over the pasta in the pan, turn down the heat and let it cook for 10-12 minutes, until soft, stirring from time to time.

Cook the Paccheri Pasta in the boiling salted water.

Drain the paccheri and pour them in the can with the artichokes, stirring on a medium heat.

In the meanwhile, beat the yolks in a bowl with grated Pecorino cheese and pepper until you obtain a thick sauce. Turn off the heat and add the yolks sauce to the pasta, stir quickly and then… ready to go!

Serve warm, enjoy and.. Buon Appetito!!