Pasta con Carciofi e Pecorino: A Delightful Italian Dish

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Pasta con Carciofi e Pecorino

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Skillet or frying pan
• Knife and chopping board
• Grater for cheese
• Colander for draining pasta

Ingredients

  

• Ingredients
• For the Pasta:
• Pasta: 400g spaghetti or your choice
• Artichokes: 2 large or 1 can of artichoke hearts, drained
• Garlic: 2 cloves minced
• Pecorino Romano cheese: 100g grated (plus extra for serving)
• Olive oil: 4 tablespoons
• Fresh parsley: a handful chopped
• Lemon juice: from 1 lemon
• Salt and pepper: to taste

Instructions

 

• Prepare the Artichokes:
• If using fresh artichokes, trim the tops and remove the tough outer leaves. Slice them into quarters and remove the fuzzy choke in the center.
• Soak the cut artichokes in water with lemon juice to prevent browning.
• Cook the Pasta:
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
• Sauté the Garlic and Artichokes:
• In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
• Add the prepared artichokes to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender and golden brown.
• Combine Pasta and Sauce:
• Add the drained pasta to the skillet with the artichokes. Toss everything together, adding a little reserved pasta water to help the sauce coat the pasta.
• Stir in the grated Pecorino cheese, chopped parsley, salt, and pepper to taste. Mix until the cheese is melted and everything is well combined.
• Serve:
• Serve the pasta hot, garnished with additional Pecorino cheese and a sprinkle of fresh parsley. Drizzle with a bit of olive oil if desired.
• Variations:
• Vegetarian/Vegan: Replace Pecorino with a vegan cheese alternative or nutritional yeast for a dairy-free option.
• Gluten-Free: Use gluten-free pasta instead of traditional pasta.
• Additional Ingredients: Feel free to add other vegetables like peas or spinach for extra nutrition and color.

Keyword Pasta, Pasta con Carciofi, Pasta con Carciofi e Pecorino

Pasta con Carciofi e Pecorino is a wonderful Italian dish that combines the earthy flavors of artichokes with the sharp, salty goodness of Pecorino cheese. This recipe is perfect for a cozy dinner or a special occasion. As someone who loves cooking Italian cuisine, I find that this dish truly embodies the essence of simplicity and flavor that Italian cooking is renowned for. Let me show you how I make this delightful pasta.

Notes on What to Expect:

This dish is characterized by the tender artichokes that add a subtle earthiness, perfectly complemented by the sharpness of Pecorino cheese. The simplicity of the ingredients allows each flavor to shine through. Expect a comforting meal that’s easy to prepare yet impressive enough for guests.

Ingredients

For the Pasta:

• Pasta: 400g (spaghetti or your choice)
• Artichokes: 2 large (or 1 can of artichoke hearts, drained)
• Garlic: 2 cloves, minced
• Pecorino Romano cheese: 100g, grated (plus extra for serving)
• Olive oil: 4 tablespoons
• Fresh parsley: a handful, chopped
• Lemon juice: from 1 lemon
• Salt and pepper: to taste
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Carciofi e Pecorino  now.

Equipment Needed:

• Large pot for boiling pasta
• Skillet or frying pan
• Knife and chopping board
• Grater for cheese
• Colander for draining pasta
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Carciofi e Pecorino  now.

Detailed Steps to Create Pasta con Carciofi e Pecorino

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Calories: Approximately 450 calories per serving

Cost of Ingredients: Around $15 (varies by location)

1. Prepare the Artichokes:
   • If using fresh artichokes, trim the tops and remove the tough outer leaves. Slice them into quarters and remove the fuzzy choke in the center.
   • Soak the cut artichokes in water with lemon juice to prevent browning.
2. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
3. Sauté the Garlic and Artichokes:
   • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
   • Add the prepared artichokes to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender and golden brown.
4. Combine Pasta and Sauce:
   • Add the drained pasta to the skillet with the artichokes. Toss everything together, adding a little reserved pasta water to help the sauce coat the pasta.
   • Stir in the grated Pecorino cheese, chopped parsley, salt, and pepper to taste. Mix until the cheese is melted and everything is well combined.
5. Serve:
   • Serve the pasta hot, garnished with additional Pecorino cheese and a sprinkle of fresh parsley. Drizzle with a bit of olive oil if desired.

Variations:

• Vegetarian/Vegan: Replace Pecorino with a vegan cheese alternative or nutritional yeast for a dairy-free option.
• Gluten-Free: Use gluten-free pasta instead of traditional pasta.
• Additional Ingredients: Feel free to add other vegetables like peas or spinach for extra nutrition and color.

Tips:

• When preparing fresh artichokes, work quickly to avoid browning.
• If using canned artichokes, rinse them thoroughly to remove any brine before adding them to the dish.
• Adjust the amount of cheese to suit your taste; some may prefer a lighter touch.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Carciofi e Pecorino  now.

Nutritional Information Per Serving:

• Calories: 450
• Protein: 16g
• Carbohydrates: 60g
• Fat: 18g
• Fiber: 5g

I hope this guide has made making Pasta con Carciofi e Pecorino seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below! I love to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking!