Spaghetti Cacio e Pepe with Fried Artichokes

Method

1. Clean the artichokes: remove the outer leaves, clean the stem, remove the choke, and slice into thin slices. Place in water with lemon to prevent browning.
2. Drain and dry the artichokes well, then fry them in hot oil (about 175°C) until golden.
3. Cook the spaghetti in boiling salted water.
4. Meanwhile, prepare the cheese cream: in a bowl, mix pecorino, parmigiano, black pepper, white pepper, and a little pasta water (not boiling) to form a creamy paste.
5. Drain the spaghetti al dente (but not too much).
6. Add the cheese cream to the spaghetti along with a splash of pasta water and toss well directly in the bowl (mantecare).
7. Add some fried artichokes and toss gently.
8. Plate the spaghetti with additional fried artichokes on top and sprinkle with more black pepper.