Carbonara Mia

I worked up this variant tonight after work. The artichoke hearts give the rich but subtle dairy and pork flavors a bit of a lift without being jarring. Also, their gentle color fits in well with the general mellow tenor of the dish. Tristan and I both tucked into it hungrily.

serves 2 as a main course or 4 as an appetizer
 
3 oz pancetta, chopped coarsely
1/2 medium onion, chopped - about 1/2 cup
1 Tb white flour
1 cup milk (I use 2%) in a Pyrex cup
2 Tb cream (optional)
1 tsp concentrated tomato paste (optional)
8 oz spaghetti
1 14oz can Cento water pack artichoke hearts "8 - 10 count" (i.e., small ones), drained and quartered
2 Tb chopped Italian parsley
dash Louisiana-style hot sauce
freshly ground black pepper
grated pecorino Romano cheese

Put the pancetta in a large skillet over med-low heat, stirring occasionally. When most of the fat has been tried out - ten or fifteen minutes - add the onion. Cook slowly, stirring often, reducing heat if necessary, until onion is soft and translucent - about another ten or fifteen minutes. Do not brown.

While the pancetta and onion are cooking, put water on the burner in anticipation of boiling the spaghetti. Heat the milk (and cream, if using) in the microwave on high for 1 minute. Set aside.

When the onion and pancetta are almost done, stir in the flour. Continue to cook without browning for another five minutes. Remove from heat and stir in the hot milk and the tomato paste. Return to stove over low flame. Sauce will begin to thicken slightly as it comes to a bare simmer.

Put the pasta into the boiling water. While it is cooking, stir the artichoke hearts into the sauce in the skillet to warm. Cook the pasta al dente. When you drain it, reserve 2 cups of the cooking water. Remove the sauce from heat. Stir in the cooked spaghetti, the hot sauce, pepper to taste, and enough pasta water to give the spaghetti a nice sheen. Add the water in small increments - 1/4 cup at a time. You will probably need to use more of the water than you think.

Serve the pasta on warm plates with a sprinkle of cheese and parsley. Accompany with a soft white wine, such as a Pinot Grigio.