Spaghetti with Artichoke Carbonara

Method

1. Prepare the artichokes: remove the tough outer leaves, trim the stems, cut in half and remove the inner choke and prickly tips. Cut into thin wedges and immediately place in a bowl of water with lemon juice to prevent browning.
2. In a large pan, heat a generous amount of extra virgin olive oil over high heat. Add a clove of garlic (crushed) and plenty of freshly crushed black pepper.
3. When the garlic is golden, add the well-drained artichoke wedges. Season with a pinch of salt and cook over high heat for about 3 minutes, stirring often, until tender and slightly browned. Add a ladle of hot water, then remove the pan from the heat. Set aside a few artichoke wedges for garnish.
4. In a bowl, combine the egg yolks with the grated Parmesan and Pecorino Romano. Add a ladle of hot pasta water (around 80°C / 175°F) and whisk until the cheese starts to melt and the mixture is smooth. Season with a little salt and set aside.
5. Cook the spaghetti in a large pot of salted boiling water until al dente.
6. When the pasta is almost ready, reheat the pan with artichokes over very high heat until sizzling.
7. Drain the spaghetti (reserving some pasta water) and add it directly to the pan with the artichokes. Toss and stir over high heat for about 30 seconds, adding a splash of pasta water if the pan seems dry.
8. Transfer the hot pasta and artichokes to a large mixing bowl. Immediately pour the egg yolk and cheese mixture over the pasta and mix vigorously with tongs until a creamy emulsion forms. The residual heat will cook the yolks safely.
9. If the sauce is too thick, add a little more reserved pasta water, stirring until you reach the desired creaminess.
10. Plate the spaghetti, top with the reserved artichoke wedges, and serve immediately.