Ingredients 2 persons
- 150 gr of artichoke hearts already cleaned
- salt
- Extra virgin olive oil
- 1 egg
- black pepper
- 200 gr of spaghetti
preparation
Cut the artichoke hearts into pieces, put them in a pan with 2 tablespoons oil and rosolali adding 4 tablespoons of water.
Boiled pasta and after draining put it in the pan with artichokes and light the fire briskly, so that everything is very hot.
Whisk the egg lightly in a bowl and then pour over pasta.
Turn off immediately and stir well so that the egg will solidify slightly without cooking.
Put dishes in portions and sprinkle with a generous grinding of black pepper.
Suggested Wine : Heliantus