Cacio E Pepe Tonnarelli With Artichokes

Method

1. Mix 300 g all-purpose flour and 100 g fine semolina on a work surface. Make a well and crack 4 eggs in the center, add 1 tablespoon of extra virgin olive oil. Knead until smooth, then let rest for 40 minutes.
2. Meanwhile, clean the artichokes by removing the tough outer leaves and the choke. Cut into thin slices and place in water with lemon juice to prevent browning.
3. Cook the artichokes in a pan with a drizzle of olive oil and a little water. Add salt and sauté for a few minutes until tender but still intact.
4. Finely grate the Pecorino Romano cheese (medium-aged).
5. Grind black peppercorns freshly.
6. Roll out the rested dough into an oval sheet about 2 mm thick. Cut into tonnarelli (thick spaghetti-like strands). Let the cut pasta rest for 15 minutes.
7. Cook the tonnarelli in a large pot of salted boiling water until al dente.
8. Toast the freshly ground black pepper in a dry pan over low heat for 1 minute.
9. Reserve a mug of pasta cooking water at the beginning of cooking. Use it warm to create the cheese cream.
10. Off the heat, mix the grated pecorino with warm pasta water, stirring vigorously to create a smooth cream. Add the toasted pepper.
11. Drain the pasta and toss quickly with the pecorino cream, adding more pasta water if needed to achieve a creamy consistency. Serve immediately.