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By Leslie Blythe Cheese, Eggs, Pasta, Vegetarian Boiling, Sautéing
February 25, 2021 Our whole family is obsessed with carbonara. When there is nothing to eat, this is our go-to meal. It's simple, fast and so good. This Artichoke Heart Carbonara is a vegetarian version (no bacon here!). Oh, and did I mention, we LOVE artichokes?! Fortunately, I always have cans of artichokes in my pantry. Prep: 10 mins Cook: 15 mins Yields: 4 Servings Ingredients 1 pound spaghetti
salt and freshly ground black pepper, to taste
2 tablespoons butter
1 small onion, chopped
14 ounce can artichoke hearts, drained, patted dry and quartered
2 cloves garlic, minced
2 eggs
⅓ cup heavy cream
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon fresh flat-leaf parsley, chopped, for garnish Directions 1Bring a large saucepan of salted water to the boil, add the pasta and cook for about 10 minutes until al dente.
2Meanwhile, melt the butter in a sauté pan, add the onion and fry on a low heat until softened. Add the artichokes and garlic and fry for 2 further minutes.
3Whisk together the egg, heavy cream and half the cheese. Season to taste with salt and pepper, set aside.
4Drain the pasta thoroughly. Return to the saucepan and stir in the artichoke mixture and the egg mixture and stir quickly until the eggs are incorporated, but not scrambled.
5Mound into serving bowls and garnish with the rest of the cheese and fresh parsley. close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ...
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