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!


30 minutes Total time
15 minutes Active time
Serves 3 persons
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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.

Your plate of artichoke carbonara is tasty and seductive with pasta shapes other than the short fusilli: you could also use spaghetti or bucatini. Also, try adding bits of pancetta to the mix: it will be irresistible.
To enjoy your artichoke carbonara at its best, remember to eat it quickly - when the artichokes oxidize they develop toxins.

Step by step

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