List of Ingredients
- 3 1/2 C. of flour
- 5 of eggs
- 1 tbsp. extravirgin olive oil
- Salt
- 6 of egg yolks
- 6 of artichokes
- 1 clove garlic
- Thyme
- Pepper
- 1 cup white wine
- 1 1/2 C. of grated Grana Padano cheese
- 1 1/2 C. of grated Pecorino Romano cheese
Method
Let's start by making fresh pasta. Make a dough with 3 1/2 cups flour, 5 eggs, 1 tablespoon of extra-virgin olive oil, and a pinch of salt. Knead until smooth. Let the dough rest for at least 2 hours, then roll it out and cut the spaghetti.
For the artichoke carbonara sauce: Clean the artichokes and slice them. Heat 1 tablespoon of extra-virgin olive oil in a large saucepan and add the unpeeled garlic clove and the thyme. Add the artichoke slices and the white wine and cover immediately. Let the artichokes braise for a few minutes. Prepare the carbonara base by mixing the egg yolks with the cheeses, pepper and salt.
Cook the spaghetti, strain, and add it to the carbonara sauce. Add the artichokes and a bit of the pasta cooking water if necessary. Garnish with chopped thyme and serve immediately.