Artichoke Heart and Anchovy Carbonara

READY IN: 30mins




  • 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.
  • Enjoy!