Artichoke Carbonara

In spaghetti-carbonara recipes, egg yolks always appear in the ingredients list; they bind the ingredients and give a finished shine to the dish. Although I think the addition of the egg in the traditional carbonara was to add a nutritional element for the hardworking miners and land workers, today it serves more as an enhancer of flavor and texture for the dish.

¾ TEASPOON KOSHER SALT, PLUS MORE FOR THE POT

1 POUND PENNE OR SPAGHETTI

¼ CUP EXTRA-VIRGIN OLIVE OIL

2 LARGE OR 3 SMALL ARTICHOKES, PREPPED AND THINLY SLICED

1 CUP FROZEN PEAS, THAWED

¼ TEASPOON CRUSHED RED-PEPPER FLAKES

4 LARGE EGGS

1 CUP GRATED GRANA PADANO

1 CUP HEAVY CREAM

2 TABLESPOONS BUTTER FOR THE PAN

Directions at lidiasitaly.com

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