This artichoke carbonara recipe is an incredibly flavorful and comforting dish.
Packed with nutty Parmesan cheese and sweet artichokes, it’s the perfect way to enjoy a classic Italian favorite.
What type of pasta is traditionally used for artichoke carbonara?
This dish is traditionally made with spaghetti, which means the sauce can hold up nicely to the pasta.
Also, if you’re a fan of bacon, you may want to try this recipe with the Italian Sausage Carbonara recipe.
Depending on how you intend to serve it, you can even make this dish ahead of time and reheat.
This method makes it a great choice as a weeknight meal or a special occasion dinner.
What are the main ingredients for artichoke carbonara?
The key ingredients in this artichoke carbonara recipe are pasta, artichokes, garlic and Parmesan cheese.
The quantities are equal to that of the ingredients that you would use for carbonara sauce.
What type of cheese is the best for artichoke carbonara?
There are many different types of cheeses available, each with their own unique texture, flavors and advantages.
The best choice for this artichoke carbonara recipe is Parmigiano-Reggiano cheese, a hard Italian cheese which has a long shelf life, mild flavor and has a similar texture to butter.
If you can’t find Parmigiano-Reggiano at your local grocery store, you can use any hard Italian cheese if you choose.
Just make sure that the cheese does not melt too much or change the consistency of the sauce.
Also, avoid using Asiago and Swiss, as these cheeses do not melt well in this dish.
How long does it take to prepare artichoke carbonara?
Artichoke carbonara is an easy dish to prepare, but there is a bit of prep work involved.
First, you have to blanch the artichokes and then peel the garlic.
Artichokes can be tricky to cut into.
If you’re using large ones, as in this recipe, you’ll have to do it yourself.
Start by cutting off the stem.
Next, slice off the top with a knife or, if the artichoke is large enough, with your hands.
You’ll want about 1/4 inch of the top still attached at this point.
Take the remaining portion of the artichoke and slice out all of its leaves and stems.
Don’t forget that tough outer layer!
Slice through this as well.
Is artichoke carbonara a vegetarian dish?
This artichoke carbonara recipe can be prepared in two ways.
It is definitely a vegetarian dish in that it does not contain any chicken.
It is vegan, too, as it doesn’t include Parmesan cheese or cream.
The recipe has been altered with the addition of artichoke hearts, making it suitable for vegetarians and vegans.
This dish may also be cooked in a non-stick skillet, which will ensure a less greasy meal.
If you’re worried about fat and calories, you could try cutting down on the amount of olive oil used in cooking this dish.
What kind of sauce is used in artichoke carbonara?
Artichoke carbonara is one of those dishes that sounds like it would be really complicated to make, but it’s actually super simple.
To make the sauce, you’ll need butter, olive oil, Parmesan cheese, flour, milk and eggs.
Once these ingredients are added together, you’ll end up with a creamy sauce that complements the flavor of the artichoke.
The artichoke in this dish is not chopped or shredded.
This is because the artichokes go from a chunky texture to fine crumbs when cooked.
Also, the dried baby artichokes sold in jars are usually pitted and come with a dusting of starch on them.
Artichokes may be expensive to buy for individual servings so it’s best to purchase them in larger quantities.
Most supermarkets will sell at least two different sizes of jars of artichokes (baby and adult).
How can you make artichoke carbonara healthier?
Artichoke carbonara is one of the healthiest things you’ll have on your plate, and it’s also a quick and easy recipe.
This dish has some simple ingredients but is packed with flavor.
Creamy nutmeg Parmesan sauce is combined with artichokes to create a rich, savory sauce that’s topped with crunchy breadcrumbs.
Silky egg yolks and Parmesan cheese add a decadent creamy texture.
Chicken, artichokes, and Parmesan cheese are all staples in this dish.
The key to making artichoke carbonara is finding an acceptable substitute for the heavy cream.
The creamy sauce will replace the missing cream in your traditional carbonara recipe.
What other vegetables can be added to artichoke carbonara?
Artichoke carbonara is a traditional Italian dish, and there’s not much else you can add to it.
However, you certainly can experiment with the ingredients, as long as you keep in mind the overall balance of flavors.
Here are some of the other ingredients that you can try.
- Sliced mushrooms
- Tomatoes
- Cilantro leaves
Choosing the right vegetable for this recipe is key.
It shouldn’t be overpowering, but vegetable shouldn’t be so subtle that it’s just there for color.
Since the artichokes in this dish give the sauce its bright green color, it’s best to use those as a flavor accent.
What are some tips for making a successful artichoke carbonara?
This dish is a classic Italian favorite, so you’re going to want to use the best ingredients you can.
As for the artichokes, try to use only the smallest ones available at the store.
They won’t have as many thorns, and they’ll be easier to handle.
You’ll also want your artichokes to be fresh.
Technically, you can use canned artichokes too, but it’s better if they are fresh.
They may not have been properly packed in brine or they may have been sitting around in the back of the fridge for months on end.
If you can’t find fresh artichokes, just pick up some frozen ones and let them thaw.
In this recipe we’ll show you how to make both types of artichoke carbonara, but if you’d like more options check out our collection of healthy recipes.
Are there any variations of the artichoke carbonara recipe?
This artichoke carbonara recipe is very flexible, so you can adapt it to your tastes.
As an example, some people add peas or edamame (soybeans).
Some people make the dish with kale instead of spinach, or add other greens like chard or watercress.
The key to the artichoke carbonara recipe is in the sauce — in particular, the amount of cream cheese.
Too much and the sauce becomes goopy.
The ratio of eggs to cream cheese also matters: too few eggs and the sauce will be greasy; too many eggs and the sauce could turn into scrambled eggs.
Artichokes vary in size and needs to be cooked at a high temperature to cook through completely.
Artichokes are not very flavorful when raw, so they need a very flavorful sauce to keep their taste while they cook in the skillet.
Equipment
- Frying Pan
Ingredients
- 2 tablespoons olive oil
- 2 onions minced
- 1 large egg plus 2 yolks
- 1 pinch nutmeg ground
- 3/4 cup Parmesan cheese finely grated plus extra to serve
- 2 garlic cloves sliced
- 14 oz artichoke hearts drained, rinsed, and roughly torn
- 7 oz spaghetti
- salt and freshly ground black pepper
Instructions
- In a large frying pan over medium heat, heat the olive oil. Once hot, add the onion, reduce the heat to low, and sweat for 20 minutes.
- Meanwhile, whisk together the egg, extra yolks, nutmeg, and cheese, season with black pepper, and set aside.
- Fry the garlic for 1 minute in the pan. Then add the artichokes, cover with a lid, and heat gently while the spaghetti cooks.
- Boil the spaghetti in salted water according to package directions, or until tender. Scoop out a mug of cooking water and drain.
- Remove the frying pan from the heat and add the spaghetti right away. Toss in the sauce, followed by the egg and cheese mixture. Working quickly, toss the pasta in the mixture, being careful not to let the eggs settle on the bottom of the pan (they may scramble). Once the pasta is coated, if necessary, add a little of the reserved cooking water to make a glossy sauce.
- Top with additional Parmesan and black pepper to serve.
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.