Levels: Easy
List of Ingredients
- 12 OZ. of spaghetti
- 2/3 CUP of mascarpone
- 4 of artichokes
- zest from 1 lemon
- fresh pecorino cheese, grated
- extra-virgin olive oil
- salt
- pepper
Method
1
Trim the artichokes and cut into very thin slices (1/8"). Cook in a pan with 5-6 Tbsp. oil for around 20 minutes until crispy.
2
Cook the spaghetti in plenty of boiling salted water until al dente.
3
Dilute mascarpone with 1/2-1 cup pasta cooking water.
4
Drain spaghetti and mix with mascarpone and a drizzle of oil. Season with salt. Place in dishes and complete with plenty of Pecorino cheese, freshly ground pepper and lemon zest. Garnish with the crispy artichokes and serve.