Artichoke Carbonara (Serves 2)
Carbonara is such a quick supper. It is rich and creamy (without any cream) thanks to the egg yolks and mountains of cheese. Artichokes bring a slight citrus flavour that balances the richness of the sauce.
2 tbsp of olive oil
2 onions, finely chopped 1 large egg, plus 2 yolks
Pinch of ground nutmeg 50g pf parmesan, finely grated, plus extra to serve
2 garlic cloves, sliced 400g tin of artichoke hearts, drained, rinsed and roughly torn
200g of spaghetti
Heat the olive oil in a large frying pan over a medium heat. Once hot, add the onion, turn the heat down and sweat gently for 20 minutes.
Meanwhile, beat together the egg, extra yolks, nutmeg and cheese, then season (be generous with the black pepper) and set aside.
Add the garlic to the pan and fry for 1 minute. Next, add the artichokes, cover with a lid and heat gently while you cook the spaghetti.
Boil the spaghetti in a pan of salted water according to the pack instructions or until tender, scoop out a mug of cooking water, then drain.
Remove the frying pan from the heat and immediately tip in the spaghetti. Toss in the sauce and then pour in the egg and cheese mixture. Working quickly, toss the pasta in the mixture, taking care to not allow the eggs to sit on the base of the pan (they may scramble). Once the pasta is coated, add a little of the reserved cooking water, if needed, to create a glossy sauce.
Mound onto plates and top with extra parmesan and black pepper. - 1 minute ago