Paccheri with Artichoke Carbonara is a delicious pasta dish that combines the classic flavors of carbonara with the unique taste of artichokes.
If you’re a fan of artichokes, this recipe will quickly become one of your favorites!
This dish is inspired by Roman cuisine, where both pasta alla carbonara and artichokes are traditional staples. The recipe stays true to the original carbonara method but adds a twist with the addition of sautéed artichokes.
Making carbonara with artichokes is simple and quick. First, you sauté guanciale, onion, and thinly sliced artichokes. Then, you toss the pasta with a rich egg and cheese cream for a creamy, flavorful result. The combination of these ingredients creates a satisfying and hearty dish.
Traditionally, paccheri is the pasta of choice for this recipe, but you can use other shapes like spaghetti, bucatini, or fettuccine. It’s versatile, making it perfect for a family lunch or a casual dinner with friends.
This recipe is sure to impress—it’s easy to prepare, packed with flavor, and rich enough to serve as a complete meal. Follow the step-by-step instructions and tips to create a dish that’s guaranteed to be a hit!
Ingredients
Prep Time: 15 Min | Cook Time: 30 Min | Servings: 4
- 350 g (12 oz) Paccheri
- 4 artichokes
- 1 small onion or shallot
- 200 g (7 oz) guanciale
- 4 medium eggs (1 egg per serving)
- 100 g (1 cup) grated Pecorino Romano
- ground black pepper, to taste
Instructions
Cook the Artichokes
Step 1) - Start by cleaning the artichokes. Remove the tough outer leaves until you reach the softer, lighter ones. Cut off the central barb and any inner thorns if present. Slice the cleaned artichokes into thin strips. As you work, place the slices in a bowl of water with a bit of lemon juice to prevent them from turning brown.
Step 2) - Prepare the guanciale and onion. Cut the guanciale into small pieces, either cubes or strips, depending on your preference, and set them aside. Peel the onion and finely chop it, then keep it ready for cooking.
Step 3) - Fill a large pot with water, add the salt, and set it on the stove to boil for the pasta. Meanwhile, heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and guanciale, and sauté for 5–6 minutes until the guanciale becomes golden and slightly crispy.
Drain the artichokes and add them to the skillet. Add a pinch of salt, then add a ladle of hot water to help them cook. Reduce the heat to low and let the artichokes simmer for 10–12 minutes, stirring occasionally, until they are soft.
Make the Cream
Step 4) - Once the water in the pot boils, cook the paccheri according to the time indicated on the package. Stir occasionally to prevent sticking.
While the pasta is cooking, prepare the carbonara sauce. In a bowl, crack the eggs and add the grated Pecorino Romano cheese. Season with black pepper, then whisk everything together until you get a thick and creamy mixture.
Step 5) - When the paccheri are cooked, use a slotted spoon to drain them directly into the skillet with the guanciale and artichoke. Toss everything over medium heat for a couple of minutes to coat the pasta with the flavorful sauce.
Turn off the heat and pour the egg and cheese mixture over the pasta.
Step 6) - Quickly stir everything together so the residual heat from the skillet creates a creamy sauce without scrambling the eggs. Serve your Paccheri with Artichoke Carbonara immediately, while it's still hot and creamy, with a sprinkle of Pecorino Romano.
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Storage
Paccheri with Artichoke Carbonara is best enjoyed fresh, as the creamy sauce is at its peak when served immediately.
However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
When reheating, do so gently in a skillet over low heat, adding a splash of water to restore some creaminess.
Keep in mind that the texture of the sauce might change slightly after reheating.
Freezing is not recommended, as the egg-based sauce may separate and lose its creamy consistency.
Tips
- Sautéing: In traditional carbonara, shallots or onions are not used. However, in this version, sautéing onion complements the artichokes beautifully. If you prefer, you can replace the shallot with garlic or even use both for extra flavor.
- Cheese: Pecorino Romano is the classic choice for carbonara, but you can use grated Parmigiano Reggiano for a gentler flavor or mix the two for balance. Once the dish is served, feel free to add a sprinkle of pecorino for a bolder taste.
- Cooking Pasta: Always cook the pasta al dente, following the package instructions. Drain it directly into the pan with the artichokes and guanciale so the pasta retains some cooking water, which helps the sauce blend perfectly.
- Egg and Cheese Sauce: To achieve a creamy texture, add the egg and cheese mixture to the pasta OFF the heat, while it’s still very hot. Stir quickly to coat the pasta evenly and create a velvety sauce.
Variations
- Pasta Shape: There’s no strict rule for the type of pasta to use. While paccheri is a great choice, both long pasta like spaghetti or short pasta that holds the sauce well will work perfectly.
- Artichokes: Choose fresh, tender artichokes of any variety. Romanesco artichokes are ideal, but if unavailable, thorny violets are a good alternative.
- Guanciale Substitutes: For the classic carbonara flavor, stick with guanciale. If you want a more distinct taste, bacon is an excellent option.
Recipe Card
Creamy Paccheri with Artichoke Carbonara
Ingredients
- 350 g paccheri pasta - 12 oz
- 4 artichokes
- 1 onion - small or shallot
- 200 g guanciale - 7 oz
- 4 eggs - 1 egg per serving
- 100 g Pecorino Romano - 1 cup, grated
- black pepper - to taste
Instructions
- Start by cleaning the artichokes. Remove the tough outer leaves until you reach the softer, lighter ones. Cut off the central barb and any inner thorns if present. Slice the cleaned artichokes into thin strips. As you work, place the slices in a bowl of water with a bit of lemon juice to prevent them from turning brown.
- Cut the guanciale into small pieces, either cubes or strips, depending on your preference, and set them aside. Peel the onion and finely chop it, then keep it ready for cooking.
- Fill a large pot with water, add the salt, and set it on the stove to boil for the pasta. Meanwhile, heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and guanciale, and sauté for 5–6 minutes until the guanciale becomes golden and slightly crispy.
- Drain the artichokes and add them to the skillet. Add a pinch of salt, then add a ladle of hot water to help them cook. Reduce the heat to low and let the artichokes simmer for 10–12 minutes, stirring occasionally, until they are soft.
- Once the water in the pot boils, cook the paccheri according to the time indicated on the package. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the carbonara sauce. In a bowl, crack the eggs and add the grated Pecorino Romano cheese. Season with black pepper, then whisk everything together until you get a thick and creamy mixture.
- When the paccheri are cooked, use a slotted spoon to drain them directly into the skillet with the guanciale and artichoke. Toss everything over medium heat for a couple of minutes to coat the pasta with the flavorful sauce.
- Turn off the heat and pour the egg and cheese mixture over the pasta.
- Quickly stir everything together so the residual heat from the skillet creates a creamy sauce without scrambling the eggs. Serve your Paccheri with Artichoke Carbonara immediately, while it's still hot and creamy, with a sprinkle of Pecorino Romano.
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