Artichoke carbonara

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Artichokes150 g
• Eggs1
• Egg whites1
• Pecorino15 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – April

Method

1. Clean the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, halve them, scoop out the choke and cut into thin wedges.
2. Heat the olive oil in a wide frying pan over medium heat, add the artichokes with a splash of water and a pinch of salt and cook for 10 minutes, stirring, until tender and golden.
3. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the pasta; cook for the time on the packet, usually 9–11 minutes, until al dente.
4. In a bowl beat the egg with the egg white, grated pecorino and plenty of black pepper until smooth.
5. Drain the pasta straight into the artichoke pan, keeping a small ladle of the cooking water; turn off the heat and wait a few seconds.
6. Pour in the eggs and stir vigorously, adding a little cooking water, until the sauce is creamy and glossy: off the heat the eggs thicken without scrambling.