Artichoke Heart And Anchovy Carbonara

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb spaghetti
• 3 eggs
• 1/2 cup shredded parmesan cheese (romano works too)
• ground black pepper
• 1 (12 ounce) bag frozen artichoke hearts
• 1 (2 ounce) can anchovies packed in oil
• 3 tablespoons butter
• salt, for cooking pasta

Recipe

• 1 boil water in a large pot for the pasta.
• 2 when it reaches a boil, add salt to the pot, then add the pasta and stir.
• 3 meanwhile, heat a large skillet over medium.
• 4 cut the anchovies in half and add them with their oil to the skillet. stir occasionally.
• 5 in a small bowl, beat the eggs well.
• 6 mix the shredded cheese and about 1/2 teaspoon of black pepper into the eggs.
• 7 defrost the artichoke hearts according to the package or by microwaving them with a bit of water in a covered bowl.
• 8 drain the artichoke hearts.
• 9 add the butter to the anchovies and stir.
• 10 when the pasta is still quite al dente (about 1-2 minutes from being done), fish the noodles out of the pot and put them into the skillet with tongs. if you drain the pasta, reserve some of their liquid.
• 11 turn off the heat under the skillet.
• 12 add the egg/cheese/pepper mixture to the pasta in the skillet and mix well.
• 13 add the artichoke hearts the the pasta and mix.
• 14 mix around for a few minutes until the egg has cooked and coated the pasta.
• 15 check the seasoning and add salt or pepper if needed.
• 16 serve as is or with extra cheese and pepper.
• 17 enjoy!