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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Costa Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil water in a large pot for the pasta. | 2. When it reaches a boil, add salt to the pot, then add the pasta and stir. | 3. Meanwhile, heat a large skillet over medium. | 4. Cut the anchovies in half and add them with their oil to the skillet. Stir occasionally. | 5. In a small bowl, beat the eggs well. | 6. Mix the shredded cheese and about 1/2 teaspoon of black pepper into the eggs. | 7. Defrost the artichoke hearts according to the package or by microwaving them with a bit of water in a covered bowl. | 8. Drain the artichoke hearts. | 9. Add the butter to the anchovies and stir. | 10. When the pasta is still quite al dente (about 1-2 minutes from being done), fish the noodles out of the pot and put them into the skillet with tongs. If you drain the pasta, reserve some of their liquid. | 11. Turn off the heat under the skillet. | 12. Add the egg/cheese/pepper mixture to the pasta in the skillet and mix well. | 13. Add the artichoke hearts the the pasta and mix. | 14. Mix around for a few minutes until the egg has cooked and coated the pasta. | 15. Check the seasoning and add salt or pepper if needed. | 16. Serve as is or with extra cheese and pepper. | 17. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1			8.7883	1.9589	0.1814	0.1616
egg	3			214.5	1.08	18.84	14.265
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
black pepper			ground	-	-	-	-
artichoke heart	1	bag	frozen	-	-	-	-
anchovy oil	1	can	packed	-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.