Paccheri pasta with artichoke carbonara

To prepare paccheri (pasta sleeves) carbonara with artichokes, first clean the artichokes: remove the harder outer leaves 1 and the central fuzz, cut them in half 2, then into quarters and finally into thin strips 3. As you cut them, put the artichokes in a bowl of water with lemon juice to prevent them from blackening.

Peel and finely chop the shallot, then heat a pot of water that will be used to cook the pasta. Pour the oil into a pan, add the chopped shallot 4 and brown over moderate heat for 5 minutes. Add the diced bacon 5, turn up the heat and brown for 2-3 minutes, then simmer with white wine 6 until reduced.

Now add the artichokes, drained from the water and lemon juice 7, and salt. Pour a ladle of hot water into the pan 8, lower the heat slightly and leave to cook for 10-12 minutes until the artichokes have softened, stirring occasionally. When the water for the pasta has come to a boil, add salt and cook the paccheri pasta for the time indicated on the package 9.

In the meantime, pour the yolks into a separate bowl, add the grated Parmesan 10 and Pecorino cheese and freshly ground pepper to taste 11, then stir with a whisk to mix well and obtain a rather thick cream 12; if necessary, you can add half a ladle of the cooking water from the pasta.

When the paccheri pasta is ready, pour it into the frying pan with the seasoning 13, stir over moderate heat and let it absorb the flavors briefly, then turn off the heat and pour the egg mixture into the pan 14. Mix well and serve your paccheri carbonara with artichokes 15!