Paccheri Pasta with Artichoke Carbonara Recipe

Ingredients:

• 1 pound paccheri pasta
• 4 large egg yolks
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmigiano Reggiano cheese
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic, chopped
• 1/2 cup chopped cooked pancetta
• 1 can artichoke hearts, drained and chopped
• Salt and black pepper to taste

Instructions:

1. Bring a large pot of salted water to boil. Add paccheri pasta and cook according to package directions, until al dente.
2. While pasta is cooking, whisk together egg yolks, Pecorino Romano cheese, and Parmigiano Reggiano cheese in a bowl. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add chopped garlic and pancetta, stirring occasionally, until garlic is fragrant and pancetta is crispy.
4. Add chopped artichoke hearts to the skillet and cook for 2-3 minutes until slightly golden brown, stirring occasionally.
5. Drain pasta and reserve 1/2 cup pasta water.
6. Reduce heat to low. Add pasta and reserved pasta water to the skillet with the pancetta and artichoke mixture. Toss to combine.
7. Add the egg and cheese mixture to the skillet and toss well until the pasta is coated in a creamy sauce.
8. Season with salt and black pepper to taste.
9. Serve immediately, garnished with additional grated cheese if desired.

Verdict:

Paccheri pasta with artichoke carbonara is a unique and flavorful twist on the classic carbonara recipe. The addition of artichoke hearts adds a delicious and slightly tangy taste to the dish. The creamy sauce made from egg yolks and grated cheese takes the pasta dish to the next level. This recipe is sure to impress your dinner guests.

Serving Suggestions:

Serve this dish with a freshly made green salad and a glass of white wine to balance out the flavors. You can also add some garlic bread to the side to soak up any extra sauce. Enjoy!