Creamy, savory, and with a Roman twist 🇮🇹—meet your new favorite pasta: Carbonara with Artichokes! 🧡🍝 Crispy guanciale, silky pecorino sauce, and tender sautéed artichokes come together for a next-level comfort dish. @sebastian_fitarau #Carbonara #Artichoke #ItalianFood #PastaLovers Ingredients (Serves 2): 1 3/4 cups spaghetti no. 5 (180g) 2 artichokes 3/4 cup grated pecorino cheese (80g) 2.75 oz guanciale, cut into strips (80g) 2 egg yolks Salt, to taste Black pepper, to taste Extra virgin olive oil, as needed Instructions: Cut the guanciale into strips and cook it in a pan over low heat until crispy. Drain on paper towels. Cook the spaghetti in plenty of salted boiling water. Prepare the carbonara cream: in a bowl, mix the pecorino, egg yolks, black pepper, and a ladle of the pasta’s cooking water. Cook the mixture gently over a double boiler (bain-marie) until creamy. Clean the artichokes, slice them thinly, and sauté them in the fat rendered from the guanciale with a pinch of s...