Artichoke Carbonara

Preparation

1. Step 1

   Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.

2. Step 2

   While the pasta cooks, make the sauce: Cut the guanciale into ¼-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside.

3. Step 3

   Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.

4. Step 4

   Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.

5. Step 5

   Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale.

6. Step 6

   While whisking, slowly drizzle ¼ cup of the reserved pasta water into the egg mixture until combined.

7. Step 7

   Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.

8. Step 8

   Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.