- 350 g spaghetti
- 140 g mascarpone
- 4 pcs artichokes
- grated fresh pecorino
- extra virgin olive oil
For the recipe for spaghetti with cheese, pepper and crispy artichokes, clean the artichokes and cut them into very thin slices. Cook them in a pan with 5-6 spoons of oil for about
20 minutes: they will have to remain crunchy. Cook the spaghetti in abundant salted water, according to the times indicated on the package. Dilute the mascarpone with a couple of ladles of pasta cooking water.
Drain the spaghetti and stir in the mascarpone and a drizzle of oil, seasoning with salt; distribute them on the plates, complete with plenty of pecorino, a minced pepper and zest
of grated lemon. Garnish with the crunchy artichokes and serve.
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