Artichoke carbonara recipe
Indulge in a creamy twist on a classic with our artichoke carbonara recipe that’s perfect for lazy weeknights, when you need something quick and easy to eat. With every bite, you’ll savor the perfect blend of savory plant-based prosciutto crudo, rich egg yolk, and tender artichoke hearts. It’s a recipe so good, you won’t want to share!
Ingredients
- 200 g pasta noodles
- 2 tbsp olive oil
- 160 g artichoke hearts, canned and drained
- 60 g plant based prosciutto crudo
- 3 egg yolks
- 20 g pecorino romano
- black pepper
Method
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Meanwhile, heat up 2 tbsp olive oil in a large pan. Add 160 g chopped artichokes and 60 g plant based prosciutto crudo then stir and saute for 3 minutes. Whisk together 3 egg yolks and 20 g grated pecorino romano in a small bowl. Drain the pasta and reserve the cooking water then add pasta in a pan with artichokes and stir. Reduce the heat on low and pour egg yolks over the pasta. After that, stir vigorously and add 50-70 ml of reserved pasta water. Mix until sauce becomes smooth and creamy. After placing pasta on a plate don’t forget to sprinkle over black pepper and extra pecorino romano.
