ARTICHOKE HEART AND ANCHOVY CARBONARA
This recipe came about because my partner loves carbonara but I don't eat pancetta. The anchovy flavor is quite mild, but if you are an anchovy fan (like me) you could certainly double the amount. This is not a typical carbonara but the method is pretty much the same. You could also make this with other types of pasta. I use frozen artichoke hearts that are quartered, but marinated ones could be used as well. I hope you like this recipe as much as we do!
Provided by Anita de la Costa
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil water in a large pot for the pasta.
- When it reaches a boil, add salt to the pot, then add the pasta and stir.
- Meanwhile, heat a large skillet over medium.
- Cut the anchovies in half and add them with their oil to the skillet. Stir occasionally.
- In a small bowl, beat the eggs well.
- Mix the shredded cheese and about 1/2 teaspoon of black pepper into the eggs.
- Defrost the artichoke hearts according to the package or by microwaving them with a bit of water in a covered bowl.
- Drain the artichoke hearts.
- Add the butter to the anchovies and stir.
- When the pasta is still quite al dente (about 1-2 minutes from being done), fish the noodles out of the pot and put them into the skillet with tongs. If you drain the pasta, reserve some of their liquid.
- Turn off the heat under the skillet.
- Add the egg/cheese/pepper mixture to the pasta in the skillet and mix well.
- Add the artichoke hearts the the pasta and mix.
- Mix around for a few minutes until the egg has cooked and coated the pasta.
- Check the seasoning and add salt or pepper if needed.
- Serve as is or with extra cheese and pepper.
- Enjoy!
Nutrition Facts : Calories 664.2, Fat 19.1, SaturatedFat 9.4, Cholesterol 202.1, Sodium 763.3, Carbohydrate 92.5, Fiber 7, Sugar 2.4, Protein 30
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