Fusilli integrali Voiello con carciofi e crema d'aglio - La ricetta dello Chef Cannavacciuolo

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is leaner, while bacon is more widely available.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a cost-effective cheese alternative.

Clean and trim artichokes, removing tough outer leaves and cutting into quarters.

Soak artichokes in water with lemon juice to prevent browning for 10 minutes.

Boil water in a large pot and add salt once boiling.

Add fusilli to boiling water and cook until al dente, about 8-10 minutes.

While pasta cooks, heat olive oil in a skillet over medium heat.

Add garlic and sauté until fragrant, about 1-2 minutes.

Add artichokes to the skillet and cook until tender, about 5-7 minutes.

In a bowl, whisk together eggs, grated parmesan cheese, and black pepper until smooth.

Once pasta is done, reserve some pasta water and drain the rest.

Combine fusilli with artichokes in the skillet, removing from heat.

Add egg mixture to the pasta, stirring quickly to create a creamy sauce, adding reserved pasta water as needed.

Season with salt and additional black pepper to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens