Cacio e pepe with fried artichokes
Procedure
- 360 g Garofalo Spaghettoni
- 160 g lightly aged Pecorino Romano
- Black peppercorns
- Artichokes
- Bring a slightly smaller amount of water to the boil, add a third of the usual salt, and add the spaghetti.
- Bring a slightly smaller amount of water to the boil, add a third of the usual salt, and add the spaghetti.
- Bring a slightly smaller amount of water to the boil, add a third of the usual salt, and add the spaghetti.
- Bring a slightly smaller amount of water to the boil, add a third of the usual salt, and add the spaghetti.
- Bring a slightly smaller amount of water to the boil, add a third of the usual salt, and add the spaghetti.
- Bring a slightly smaller amount of water to the boil, add a third of the usual salt, and add the spaghetti.
- Bring a slightly smaller amount of water to the boil, add a third of the usual salt, and add the spaghetti.
Bring a slightly reduced amount of pasta water to a boil, salt it by a third of the usual amount, and add the spaghetti. In a pan, toast the peppercorns for a few minutes, then remove from the heat, place them in a mortar, and roughly crush them.
Place about half of it in a large pan, add a couple of ladles of the pasta cooking water, and over low heat, stir to create a fragrant base. In a bowl, combine the grated pecorino cheese and the other half of the crushed pepper. Using a little of the pasta cooking water, create a fairly thick paste.
Drain the pasta halfway through cooking and add it to the pan with the pepper infusion. Continue to sauté until cooked through, adding more boiling water a little at a time.
Meanwhile, after cleaning and thinly slicing the artichokes, heat the seed oil to about 170°C (340°F). Fry the artichokes for a few minutes, then drain and place them on paper towels to dry.
Once the spaghetti is cooked, remove it from the heat and stir the pasta to help lower the temperature. Then add the grated pecorino cheese a few times, stirring constantly. Keep the sauce very creamy, adding more cooking water if necessary.
Once you have created a thick and fragrant cream, plate it and garnish with the very crispy fried artichokes.
Serve.
