- 14,1 oz Legnano Long stem artichokes;
- Extra Virgin Olive Oil;
- 2 egg;
- Black ground pepper;
- 14,1 oz spaghetti;
Cut the artichokes length wise.
Put them in a pan and lightly fry them for two minutes with oil and 4 tablespoons of water.
Boil the Spaghetti in water and, once cooked “al dente” , drain it and put it in the pan with artichokes.
Beat the egg in a bowl and then pour it on the spaghetti; turn off the burner and let the egg thicken without becoming to cooked.
Sprinkle the spaghetti with the black pepper.