If you’re sticking to the 4 servings as indicated in the recipe, my method for quickly cooking spaghetti is perfect for this (directions below). If you plan to cook more than 8oz of spaghetti, then you’re better off cooking your pasta the normal way — in a large pot of boiling salted water.
Serves 4
Ingredients
8 oz spaghetti
3 Tbsp butter
1 Tbsp extra virgin olive oil
1 - 14oz can of artichoke hearts, drained and roughly quartered
2 cloves of fresh garlic, minced
1/4 cup sun-dried tomatoes, chopped
1/4 cup Parmesan cheese, grated
1/4 cup Pecorino Romano, grated (plus more, for serving)
4 large eggs (room temperature)
Freshly cracked black pepper
Kosher salt
Directions
Get your pasta started by placing it in a large skillet and filling it with cold water just until it reaches slightly above the pasta. Season with a couple of generous pinches of kosher salt and turn the heat on high. Immediately set your timer for 11 minutes. As it cooks, gently separate the noodles with tongs or a fork. (*Note: This works best when cooking 8oz of pasta, or less. If you are doubling the recipe, then cook your pasta according to package directions.)
Meanwhile, in a large skillet over medium-high, heat the butter with the olive oil until the butter has melted and starts to bubble. Add the artichokes along with a generous pinch of kosher salt and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for one more minute. Stir in the sun-dried tomatoes, and turn the heat off.
In a bowl, prepare the carbonara sauce: Beat the eggs, cheeses, and black pepper until well combined. Set aside.
When the pasta has finished cooking, turn off the heat and carefully move the pan closer to your artichoke mixture. Using tongs, transfer the cooked pasta into the pan with the artichokes, and toss to combine. Don’t worry about some of the pasta water getting into the mixture - it’s actually a good thing because it helps keep the pasta loose and will add a little more salt to the sauce. While the pasta is still hot, slowly pour the egg/cheese mixture over top while stirring vigorously and continuously with a fork until the carbonara sauce has thickened. The continuous stirring will keep the egg in the sauce from scrambling. If you prefer to thin the sauce out a bit, ladle some of the pasta water into the mixture, while continuing to stir. Serve immediately.
Note: If you’ve used a non-stick pan to sauté the artichokes, transfer the pasta and artichokes together to a large bowl before stirring in the egg mixture so that you don’t scratch the coating of your pan with the fork.
Visuals
The ingredients.
My method for quick-cooking spaghetti.
1. Place pasta in a skillet large enough to fit.
2. Add cold water to the pan to cover the pasta.
3. Set heat to high and timer for 11 minutes.
4. Gently separate the noodles several times throughout the cook time.
5. Remove pasta from water as soon as it has finished cooking.
Transferring the cooked pasta to the artichoke and sun-dried tomato mixture:
Tossed together:
Carbonara sauce (eggs, cheese, and black pepper), mixed together and ready to be poured over the hot pasta:
A deliciously messy pan of pasta carbonara, vegetarian-style!
Season with more salt and pepper to taste, if necessary, and serve with extra cheese. Toasted pine nuts and freshly chopped parsley would also be delicious additions.
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