A Carbonara in which artichokes replace bacon and make this famous Roman dish very light. It seems that this recipe was cooked for the first time in 1944 in a restaurant in Scrofa alley, one of Rome's most characteristic streets, by a Roman cook who used the ingredients available to American soldiers with great inventiveness: eggs, bacon and cheese. Over time, the recipe evolved to become what is now prepared in trattorias and starred restaurants around the world with or without pepper but with one yolk per person and the addition of at least one whole egg. The fried artichoke, which replaces the bacon, adds flavour and digestibility and combines perfectly with the great balance between bitterness and spiciness of Intosso's single-variety evo oil.
Prepare a boule with cold water, ice and a lemon pressed and divided into four parts; remove the outer leaves of the artichokes, the stem and the hard part of the tip then divide into wedges and dip in the water. Leave for about fifteen minutes then drain and leave to dry on absorbent kitchen paper. Brown two cloves of garlic and the chopped parsley in a pan with four tablespoons of evo oil, add the artichoke wedges, a pinch of salt and freshly ground pepper and cook over a medium heat for about twenty minutes. Beat the egg yolks and the whole egg in a bowl, add pepper, a teaspoon of turmeric, the previously grated pecorino cheese and mix. Cook the pasta in a pot with salted water and dissolve the mixture with a ladle of cooking water. Drain before time and transfer to the pan together with the artichokes and a couple of tablespoons of cooking water; add the egg cream, mix and finish cooking. Plate adding some artichoke wedges, a pinch of pepper and a drizzle of evo oil.
n. 4 medium-sized artichokes
n. 3 yolks and 1 whole egg
gr. 60 pecorino PDO to grate
gr. 280 bucatini of durum wheat
as needed salt, garlic, parsley, black peppercorns, turmeric
n. 4 tablespoons of EVO oil Intosso Slow Food Presidium medium fruity by the farm Masciantonio.