How to make bucatini and artichoke carbonara: Most artichokes grown worldwide are cultivated in France, Italy and Spain, while California provides nearly 100 percent of the United States crop.
So it should have come as no surprise that on April 10th, 2013, artichokes were proclaimed to be California’s official vegetable by Lieutenant Governor, Gavin Newsom.
During May when the artichokes are being picked fresh from the gardens of Italy and when a chill is often in the air, this beautiful bucatini and artichoke carbonara makes a wonderful ‘comforting’ dish.
Bucatini and artichoke carbonara – Serves 4
- 320 grams (1 lb) bucatini pasta
- 3 large artichokes, prepared and sliced
- 40 grams (1.5 ounces) pancetta, diced
- 1/2 medium clove garlic
- 100 ml (1/2 cup) vegetable stock
- 1 palm full of fresh Italian parsley, finely chopped
- 1 medium lemon
- 2 medium eggs
- 2 egg yolks
- 20 grams (1.5 tablespoons) grana padano cheese, grated
- 10 grams (1 level tablespoon) pecorino Romano cheese, grated
- olive oil
- salt and pepper
- Heat 2 tablespoons of oil in a pan and fry the pancetta for 3-4 minutes.
- Add the artichokes, garlic, parsley and stock.
- Salt and cook over a medium heat for 10 minutes covered and a further 15 minutes uncovered. Keep warm.
- Take a large bowl (which will be used to serve the pasta). Add the eggs and yolks, a pinch of salt, a generous amount of pepper and the cheese. Beat until you have a smooth paste.
- Cook the pasta until al dente.
- Drain the pasta and add to the bowl with the egg mix. Toss until the bucatini are well coated.
- Add the artichokes and mix again.
- Serve immediately.