Artichoke Carbonara

1. Cook the Spaghetti

Begin by setting a large pot of water on high heat. Generously salt the water—it should taste like the sea. Once it reaches a rolling boil, cook the spaghetti as per the package instructions until it's al dente.

2. Crisp the Guanciale or Pancetta

In a skillet, heat up the extra-virgin olive oil over medium heat. Slice the guanciale or pancetta into small pieces and add them to the skillet. Let this sizzle until each piece is crisp and golden brown, about 5 minutes.

3. Prepare the Artichokes

Use a slotted spoon to transfer the crispy guanciale or pancetta onto a paper towel, leaving the flavorful drippings in the skillet. Add the artichoke quarters to the skillet to warm through and slightly caramelize.

4. Create the Egg Mixture

Whisk together the egg yolks, grated Pecorino Romano, a teaspoon of salt, and a generous grind of black pepper. Add in the reserved guanciale drippings and mix until smooth.

5. Combine Pasta with Sauce

Using tongs, transfer the cooked spaghetti directly to the skillet with the artichokes and guanciale. Pour the egg mixture over the hot pasta and toss rapidly to create a creamy sauce without scrambling the eggs. Add reserved pasta water if needed to adjust the sauce consistency.

6. Serve the Carbonara

Serve the pasta immediately into warm bowls. Optionally, place an extra egg yolk on top of each serving, and garnish with more Pecorino Romano, fresh cracked black pepper, and a drizzle of olive oil.