Ingredients
- 350 g spaghetti
- 80 g pecorino romano
- grated
- waste of 4 artichokes
- lemon
- salt
- pepper
- extra virgin olive oil
For the recipe of spaghetti cacio, pepe and artichokes, preserve the waste resulting from the cleaning of 4 artichokes: the outer leaves, the tips and the stems cleaned of the "bark". Cut everything roughly and collect it in a saucepan; cover with water, add the juice of half a lemon and boil for 45 minutes.
Drain, keeping 1 ladle of water, and blend everything as finely as possible, then pass through a sieve to obtain an extract. Mix 70 g of artichoke extract with pecorino: you will get a cream. Boil the pasta in abundant salted water. Meanwhile, toast a generous grinding of black pepper in a pan; when the pasta is almost cooked, add 50 g of oil and a ladle of cooking water from the artichoke waste. Drain the pasta, finish cooking it, stirring it in the pan with 2 tablespoons of artichoke extract. Complete it with the pecorino cream, out of the fire. Serve with the remaining artichoke extract.
This recipe has already been read 171 times!