Carbonara ai Carciofi - Arichoke, Pancetta & Egg Sauce (Pressure Cooker)
comments (0) January 25th, 2012 in Gallery
pazzaglia, member
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Photo: hip pressure cooking
The luxurious and silky Carbonara sauce, dotted with smoky pancetta, helps the artichoke's naturally nutty and sweet flavor bloom.
Carbonara is a fairly new traditional dish in Italy - introduced during WWII when American soldiers brought cured and smoked bacon into Italy on their navy ships. How this meat, intended for sailors, actually made it into an Italian kitchen is left to our imagination. Today, "traditional" carbonara is made with smoked pancetta (which is what I used) which is more widely available in Italy than bacon.
In central Italy, and particularly around Rome, artichokes are almost always in season. The only exception is the sweltering summer when the plants faint from the heat and go dormant waiting for the next puff of crisp Autumn wind. This explains why so many dishes in this region include artichokes. Romans fry, sautee', bake, stuff, gratin, grill, marinate, stew and boil them. Either alone or in harmony and contrast to other ingredients - as in this recipe.
Use the freshest best quality eggs you can get your hands on. They will be a key ingredient to this dish and you want them to taste great. Do not be alarmed if this recipe does not call for cooking the eggs, the heat of the freshly-strained pasta will take care of that - so read the whole recipe before starting and move quickly when it's time to dress the pasta.
No salt is called-for in this recipe. The pancetta, Pecorino Romano cheese and pasta cooking water will have plenty of their own . However, if you substitute the cheese with something that is not salty, like Grana or Parmigiano, be sure to taste and adjust for seasoning before serving.
Recipe Used: My own design - Carbonara ai Carciofi - Arichoke, Pancetta & Egg Sauce (Pressure Cooker)
posted in: Gallery, pasta, eggs, italian, pressure cooker, Suce
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