Artichoke Heart and Anchovy Carbonara
- Ready In:
- 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
- Boil water in a large pot for the pasta.
- When it reaches a boil, add salt to the pot, then add the pasta and stir.
- Meanwhile, heat a large skillet over medium.
- Cut the anchovies in half and add them with their oil to the skillet. Stir occasionally.
- In a small bowl, beat the eggs well.
- Mix the shredded cheese and about 1/2 teaspoon of black pepper into the eggs.
- Defrost the artichoke hearts according to the package or by microwaving them with a bit of water in a covered bowl.
- Drain the artichoke hearts.
- Add the butter to the anchovies and stir.
- 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.
- Turn off the heat under the skillet.
- Add the egg/cheese/pepper mixture to the pasta in the skillet and mix well.
- Add the artichoke hearts the the pasta and mix.
- Mix around for a few minutes until the egg has cooked and coated the pasta.
- Check the seasoning and add salt or pepper if needed.
- Serve as is or with extra cheese and pepper.
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Yumm! I love carbonara the traditional way, but this is a really unique twist. I love that I always have the ingredients for this dish in my pantry so I can make it in a jiff. It turned out really creamy and yummy (but without cream of course, like a real carbonara). This reminds me of the years I spent in Italy, but with a very delicious new take. Thanks!
RECIPE SUBMITTED BY
I am a seafood fanatic and am always eager to experiment with new dishes. I love exotic flavors from around the world. I think that seafood pastas are my specialty. I haven't eaten meat for nearly ten years and have therefore developed quite a repertoire of vegetarian and seafood based dishes. I also cook for a meat-loving boyfriend who is open-minded but not entirely on board with what he calls "hippy food", so I love the challenge of creating healthy food that tastes really good. I try to be aware of where and how my ingredients are produced. I try to cook in season but I am especially concerned with the sustainability and purity of the seafood that I use. Check out the Monterey Bay Seafood Watch for regional guides to buying seafood responsibly (see my web sit below). I have many original recipes that I improvise but I am trying to nail down measurements and cooking times in order to publish on zaar.