====== Artichoke Carbonara ======
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===== Ingredients =====
  * Kosher salt and freshly ground black pepper
  * 1 pound spaghetti
  * 4 ounces guanciale or pancetta
  * 2 tablespoons extra-virgin olive oil, plus more for garnish
  * 12 ounces frozen or canned artichoke quarters, defrosted or drained
  * 6 large egg yolks, plus 4 yolks for an optional garnish
  * ¼ cup freshly grated Pecorino Romano, plus more for garnish 
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===== Info =====
  * **Prep:** 5
  * **Cook:** 30
  * **Serves:** 4
  * [[https://cooking.nytimes.com/recipes/1023167-artichoke-carbonara|Source]]

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===== Directions =====
  - Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente. 
  - While the pasta cooks, make the sauce: Cut the guanciale into 1/4-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside. 
  - Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.
  - Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.
  - Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale. 
  - While whisking, slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture until combined.
  - Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
  - Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.

{{tag>pasta spaghetti bacon pancetta guanciale artichokes artichoke_hearts parmesan eggs}}
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