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Artichoke Carbonara



  • 6.35 oz (180g) spaghetti
  • 2 artichokes
  • 2.8 oz (80g) pecorino cheese
  • 2.8 oz (80g) guanciale
  • 2 egg yolks
  • Salt to taste
  • Pepper to taste
  • Extra virgin olive oil to taste


  1. Cut the guanciale into thin strips and cook it in a pan over low heat until it becomes crispy. Then, drain it on a paper towel.

  2. Cook the spaghetti in plenty of salted water.

  3. Prepare the carbonara cream by mixing pecorino cheese, egg yolks, black pepper, a ladle of pasta cooking water, and cook it in a double boiler.

  4. Clean the artichokes, slice them thinly, and sauté them in the fat released by the guanciale with a pinch of salt.

  5. Drain the spaghetti, sauté them with the artichokes, add the yolk and pecorino cream, and add some pasta cooking water if needed. Then, add the crispy guanciale, toss everything together, and plate it.

  6. Enjoy your meal!

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