Wanted in Rome
03 Apr, 2021
April is peak season for local carciofi romaneschi and it’s important to devour them in any way possible before saying goodbye for another year.
This recipe gives the classic carbonara a springtime makeover with the addition of finely sliced artichokes, beautifully balancing an earth freshness with the salty crunch of guanciale and creamy sauce of eggs and pecorino.
If the idea of trimming the artichokes is daunting, simply head to the market where stall holders will often clean them for you, cutting down the preparation time of the dish and lessening the risk of injury.