Spaghetti alla Carbonara with Long Stem Artichokes


  • 14,1 oz Legnano Long stem artichokes;
  • Salt;
  • 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.