Marry-Me Carbonara

Step 1 -In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions. Reserve 1 cup of the pasta water and drain the rest.

Step 2 -While spaghetti cooks, use a sharp knife to cut the guanciale into 1/4-inch-thick slabs, then into 1-inch-long strips.

Step 3 -In a deep skillet over medium heat, add the olive oil.

Step 4 -Add the guanciale pieces to the hot oil and reduce the heat to low. Cook, stirring occasionally, until they are crisp, about 5 minutes.

Step 5 -Transfer the guanciale pieces to a clean plate and reserve 1 tablespoon of the drippings from the skillet in a medium bowl, draining the remainder.

Step 6 -In the same skillet, add the artichokes and cook, stirring carefully to avoid breaking them, until they are warm.

Step 7 -Add the cooked guanciale pieces to the artichokes and stir to combine.

Step 8 -In small bowl with the reserved guanciale drippings, add the egg yolks, the cheese, the salt, and the pepper and stir until it is combined.

Step 9 -Use tongs to transfer the cooked spaghetti to the guanciale mixture and mix to combine.

Step 10 -Slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture, while whisking, until it is combined.

Step 11 -Transfer the skillet from the heat. Add the egg mixture to the spaghetti mixture and toss vigorously to coat.

Step 12 -In small increments, add the remaining pasta water to the spaghetti mixture until the sauce is smooth and creamy. You may not need all of the pasta water.

Step 13 -Serve.