Somedays I simply crave a creamy, warm pasta dish. Carbonaro is one of these dishes with egg yolks and parmesan cheese creating a rich sauce. While Carbonaro can be tricky to make as the eggs need to be tempered slowly to avoid a scrambled, cooked egg, the dish does come together quickly to satisfy those urgent cravings. Other recipes use raw eggs, followed by the “Raw Egg Warning“!
Awhile back I saw a recipe from Giada using a fried egg to top her pasta. I immediately like this idea. The egg is quickly fried to not overcook the yolk and once plated on the pasta and cut, the creamy yolk saturates into the pasta. Similar to the frisee salad topped with a fried egg, which I love also! The presentation is also so cool, however, my picture doesn’t do it justice! Plus the fact I used a green plate with white & spinach (green!) egg noodles, green pesto sauce and green ish artichokes!! Aside from the green look, the taste is fabulous! The creamy herby sauce blends with the tang of the artichokes and the texture of the thicker egg noodles creates a wonderful balance.
1 9 oz package of frozen artichokes, simmered and drained
1 tablespoons olive oil
1 tablespoon chopped pancetta
1/2 lb egg noodles or tagliatelle or spaghetti
1/4 cup parmesan cheese
1/4 cup pasta water or heavy cream (I use the cream!)
Freshly ground black pepper
2 tablespoons pesto
4 eggs and butter for frying
In a large skillet, heat 1 tablespoon olive oil and add the pancetta and artichokes. Saute until lightly browned.
Meanwhile bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm. Drain pasta and add to the artichoke pan. Stir in the pesto sauce, cream, parmesan cheese and pepper.
In a separate skillet, light fry the eggs in a small amount of butter. Platter the pasta on individual dishes and place one fried egg on top of each serving. Sprinkle on freshly ground pepper and serve immediately.