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 flavor that balances the richness of the sauce.
2 tablespoons olive oil
2 onions, minced
1 large egg, plus 2 yolks
pinch of ground nutmeg
3/4 cup finely grated Parmesan cheese, plus extra to serve
2 garlic cloves, sliced
14oz can artichoke hearts, drained, rinsed, and roughly torn
salt and freshly ground black pepper
Heat the olive oil in a large frying pan over 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 package 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.
Recipe from Take One Can: 80 Delicious Meals from the Cupboard by Lola Milne. Copright 2020 Kyle Books. Photos by Lizzie Mayson.
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