I love pasta.
It's so easy, delicious and comforting, and the flavor combinations are really,
pretty much unending.
I made Spaghetti Carbonara last night. I have to say, it's actually the first time I've made this.
Don't ask me why.
I really enjoyed the addition of the sun-dried tomatoes and artichoke hearts.
Spaghetti Carbonara with Artichoke and Sun-dried Tomato
1/2 cup onion, finely chopped
6 oz artichoke hearts, chopped
Cook pasta in lightly salted boiling water just until they're on the shy side of al
dente. Drain, reserving 1 1/2 cups of pasta cooking water; drizzle pasta with a small amount of olive
oil and toss.
Cook bacon in a large skillet until crisp. Remove bacon and set
To the same skillet, add 1 tbsp of olive oil to the bacon grease; add onion, garlic and red pepper flakes. Saute for
3-4 minutes. Add cooked spaghetti and toss for 1 minute. Add egg yolks that have been
tempered in 3/4 cup of pasta cooking liquid. Toss with spaghetti until
thickened. Add 1/2 cup white wine and parmesan cheese. Toss to combine and
continue tossing over heat until the cheese is melted and wine is absorbed. Stir in sun-dried tomato
and artichoke hearts. Add more cooking liquid if needed. Taste for seasoning and add salt and pepper, accordingly. Stir in freshly
chopped parsley and chopped reserved bacon.
Serve with additional parmesan cheese and parsley.
Labels: artichokes, bacon, main dishes, pasta, spaghetti carbonara, sun-dried tomatoes