Artichoke Heart and Anchovy Carbonara |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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! Ingredients:
1 lb spaghetti |
3 eggs |
1/2 cup shredded parmesan cheese (romano works too) |
ground black pepper |
1 (12 ounce) bag frozen artichoke hearts |
1 (2 ounce) can anchovies packed in oil |
3 tablespoons butter |
salt, for cooking pasta |
Directions:
1. Boil water in a large pot for the pasta.
2. When it reaches a boil, add salt to the pot, then add the pasta and stir.
3. Meanwhile, heat a large skillet over medium.
4. Cut the anchovies in half and add them with their oil to the skillet. Stir occasionally.
5. In a small bowl, beat the eggs well.
6. Mix the shredded cheese and about 1/2 teaspoon of black pepper into the eggs.
7. Defrost the artichoke hearts according to the package or by microwaving them with a bit of water in a covered bowl.
8. Drain the artichoke hearts.
9. Add the butter to the anchovies and stir.
10. 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.
11. Turn off the heat under the skillet.
12. Add the egg/cheese/pepper mixture to the pasta in the skillet and mix well.
13. Add the artichoke hearts the the pasta and mix.
14. Mix around for a few minutes until the egg has cooked and coated the pasta.
15. Check the seasoning and add salt or pepper if needed.
16. Serve as is or with extra cheese and pepper.
17. Enjoy!
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