Artichoke carbonara
Reinterpreting some of the legends of Italian cuisine often means you create recipes that are even more delicious and tasty than the traditional version. Such is the case today: we are making a carbonara, although we are going to transform the original, turning it into an ideal dish for a party. Starting with a lovely plate of pasta we decided to combine the usual hard-boiled eggs and cheese - a supremely tasty and enticing mixture – with some artichokes, and the result was a pasta dish with a real explosion of taste and refinement. For convenience, moreover, we decided to use the Thermomix for this recipe, although it's not essential: you can get a perfectly good result without it. Follow our step-by-step recipe and prepare to serve a pasta dish which will become a staple of your cookery repertoire!
Ingredients
* approximate values per serving
Preparation
Start by cleaning the artichokes, cut them into thin slices and put them in lemon water. Finely chop the parsley. Add the yolks from two hard boiled eggs - or three if they are small - and then the grated parmesan. Set this mixture aside. Drain the artichokes, and fry them in olive oil for a few minutes. In this case you can use a saucepan or the Thermomix food processor, setting - 3 minutes at 100°C. Then add the milk and salt. Leave to cook over a minimum flame, covered, for 15 minutes. (If using the Thermomix, set to 15 minutes at 100°C anticlockwise.) Meanwhile put the pasta on to cook. When the pasta is ready, mix with the artichokes and the egg and cheese mixture. Combine everything well to cover the pasta evenly. Serve hot.
Step by step
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Clean the artichokes and put them in lemon water
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Finely chop the parsley
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Add two or three hard-boiled egg yolks, the parmesan and the parsley
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Put some oil in the Thermomix or a saucepan
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Add the artichokes and brown them for 3 minutes while stirring
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Add the milk and salt and simmer for 15 minutes
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Mix the pasta with the artichokes and the creamed egg and cheese
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Mix well together and serve
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Additional information
Artichoke Carbonara with Fusilli
One of the tastiest variations of the traditional Carbonara is certainly the Artichoke Carbonara with Fusilli. In this preparation, the artichokes are sliced thinly and sautéed in olive oil, then combined with egg yolks and grated Grana cheese. The use of fusilli allows the sauce to cling better, making each forkful a perfect blend of flavors. To make the dish even richer, a touch of freshly ground black pepper can be added, enhancing the flavor of the artichokes. This variation is ideal for those looking for a first course that combines the tradition of Carbonara with the freshness of artichokes, perfect for a family dinner or with friends.
Lazio-Style Artichoke Carbonara
The Lazio-Style Artichoke Carbonara is a reinterpretation of the classic Roman recipe, using typical ingredients from the region. In this version, the artichokes, a symbol of Lazio cuisine, are used to replace the guanciale, while still maintaining creaminess and intense flavor. The preparation involves sautéing the artichokes in olive oil, then combining them with the egg yolks and Grana cheese. The choice of fusilli as the pasta shape is perfect for embracing the sauce, making each dish rich and flavorful. This dish is perfect for those who wish to enjoy an authentic Lazio culinary experience, creatively and originally reinterpreting a great classic.
Light Artichoke Carbonara without Cream
For those watching their weight, the Light Artichoke Carbonara without Cream represents an ideal choice to enjoy a flavorful dish without heaviness. In this version, the higher-calorie ingredients are eliminated, while still keeping the taste thanks to the use of fresh artichokes and eggs. The preparation involves cooking the artichokes simply, enhancing their natural flavor with a drizzle of oil and spices. By using whole wheat fusilli, the fiber content can be increased, making the dish even healthier. This recipe is perfect for those who want to follow a balanced diet without giving up the taste of a typical Italian dish.
Benefits of Artichokes in Artichoke Carbonara and Calories
Artichokes, the main ingredient in Artichoke Carbonara, are known for their beneficial properties. Rich in fiber, antioxidants, and vitamins, artichokes help improve digestion and maintain liver health. Additionally, they are an excellent source of potassium, essential for the proper functioning of the cardiovascular system. A serving of Artichoke Carbonara provides about 450-500 calories, depending on the quantities used. By choosing to use fresh, quality ingredients, it is possible to enjoy a dish that is not only delicious but also nutritious and beneficial for our body.
Can Artichoke Carbonara be Frozen?
The question "Can Artichoke Carbonara be frozen?" is very common among those who love to prepare dishes in advance. It is possible to freeze Artichoke Carbonara, but it is important to follow some precautions. It is recommended to freeze the sauce (artichokes, eggs, and Grana cheese) separately from the pasta, as the texture of cooked pasta may deteriorate once thawed. For better preservation, it is advisable to use airtight containers and consume the dish within a month. This way, you can enjoy Artichoke Carbonara even when you have little time to cook, without compromising the flavor and freshness of the preparation.