Very tasty first course that combines the delicacy of the artichoke with the body of the egg enriched with bacon. Try it!
Ingredients (for 4 people)
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Paccheri 350 gr.
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Artichokes 3
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Extra virgin olive oil 50 gr.
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Guanciale or bacon 70 gr.
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Pecorino 30 gr.
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3 whole eggs
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Pepper to taste
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Parsley
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Garlic 2 cloves
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Salt to taste
Clean the artichokes by removing the outer sheets and cutting the tips, leaving the hearts that you will cut in half by removing the central hair. Soak with water and lemon wedges. Cut the guanciale into cubes.
Brown the garlic with the oil and the bacon.
Add the artichokes that you have previously cut into strips, salt and 150 ml of water. Remove the garlic.
Cover and cook for 15 minutes.
Put the eggs in a bowl with the pecorino cheese. Chop the parsley.
Pour the paccheri into the sauce. Mix well.
Add the beaten eggs and chopped parsley.
Stir over low heat for two minutes until the eggs have set. The dish is ready! Another sprinkling of pecorino cheese and pepper. Enjoy your meal!
