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Bucatini cacio and pepper with artichokes

ingredients

servings

4

Bucatini, pasta

320 grams

Artichokes

5 unit

Pecorino cheese

100 grams

Garlic

1 wedge

Black pepper

to taste

Extra virgin olive oil

to taste

first courses from Italy - Sicilia

Bucatini cacio and pepper with artichokes

Bucatini cacio and pepper with artichokes

vegetarian with gluten with lactose high in calcium high in phosphorus

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bucatini cacio and pepper with artichokes

Along with carbonara and amatriciana, pasta cacio and pepper is one of the most popular and appreciated dishes of Roman cuisine. In this version, the artichokes enrich the seasoning and give it sweetness and color: it is a perfect alternative for those who love to experiment in the kitchen, discover new flavors and bring simple but tasty dishes to the table.

Bucatini cacio and pepper with artichokes step 1

step 1

Clean the artichokes, then remove the hay in the middle and cut it off. Dip these into a bowl full of water and lemon juice.

Bucatini cacio and pepper with artichokes step 2

step 2

Say garlic and fry it in a pan with oil. Add the curved artichokes and flavor them. Regular salt and continue cooking for 10 minutes with the covered pan.

Bucatini cacio and pepper with artichokes step 3

step 3

Boil the bucatini and in the meantime grate the pecorino, reducing a small part to flakes. Drain the bucatini keeping some salt of cooking water away.

Bucatini cacio and pepper with artichokes step 4

step 4

Pour into a bowl and combine some cooking water, grated pecorino cheese and artichokes.

Bucatini cacio and pepper with artichokes step 5

step 5

Mix thoroughly to mix all the ingredients and complete with pecorino chips and abundant black pepper.

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