Rigatoni alla Carbonara di Carciofi

Name: Rigatoni alla Carbonara di Carciofi
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g rigatoni; 4 artichokes; 3 egg yolks; 80 g Pecorino Romano; 1 tsp black pepper; 2 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Rigatoni alla Carbonara di Carciofi emerges from the bustling heart of Roman kitchens, traditionally enjoyed as the first tender artichokes appear in spring. It's a dish that speaks of the season, with its ingredients echoing the fresh produce markets of Rome. The rigatoni, with its ridged surface, captures the creamy sauce, ensuring each bite is a celebration of the artichoke's return.

Expect a harmonious blend of creamy egg yolks and sharp Pecorino Romano, punctuated by the peppery bite of black pepper. The artichokes lend a subtle earthiness, transforming the dish into a springtime delight. Each bite is a textural journey, from the al dente pasta to the tender artichokes, bringing the flavors of Rome to your table.

Ingredients

400 grigatoni
4artichokes
3egg yolks
80 gPecorino Romano
1 tspblack pepper
2 tbspolive oil
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This will ensure that your rigatoni is well-seasoned as it cooks.
While the water is heating, prepare the artichokes. Trim the outer leaves and cut off the top third of each artichoke. Slice them thinly and set aside. This will allow them to cook evenly and quickly in the sauce.
In a wide pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced artichokes and sauté until they become tender and slightly golden, about 5-7 minutes. This will enhance their natural sweetness and create a flavorful base for the sauce.
In a bowl, whisk together the 3 egg yolks, 80 g of Pecorino Romano, and 1 teaspoon of black pepper until smooth. This mixture will form the creamy component of the carbonara sauce.
Once the artichokes are cooked, taste and adjust for salt, then set the pan aside off the heat. This prevents the eggs from scrambling when added later.
Add 400 g of rigatoni to the boiling water and cook until just shy of al dente. Reserve a cup of the starchy pasta water before draining.
Return the wide pan with artichokes to low heat. Add the drained rigatoni and the egg mixture, tossing quickly to coat the pasta. Add reserved pasta water a little at a time until the sauce reaches a creamy consistency that clings to the rigatoni.
Serve the Rigatoni alla Carbonara di Carciofi immediately while hot, ensuring each plate has a generous portion of artichokes and sauce. The pasta should be glossy and well-coated, with a rich, savory aroma.