Artichoke Heart and Anchovy Carbonara

"This recipe came about because my partner loves carbonara but I don't eat pancetta. The anchovy flavor is quite mild, but if you are an anchovy fan (like me) you could certainly double the amount. This is not a typical carbonara but the method is pretty much the same. You could also make this with other types of pasta. I use frozen artichoke hearts that are quartered, but marinated ones could be used as well. I hope you like this recipe as much as we do!"
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Ready In:




  • 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!

Questions & Replies

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  1. stevencolinchapman1
    I'm sorry but this was vile. <br/><br/>This was my first time eating anything containing anchovies though so that is probably more down to my personal tastes than the recipe itself.
  2. Cucina Italiana
    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!
  3. asatushe
    Delicious! What a great recipe. I followed it exactly and the result was perfection. Do yourself a favor and try this. Thanks Anita for posting!


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.
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