Tagliolini di Carrù with artichokes carbonara sauce


  • 1 Cubotto or 1 250 g bag of Allemandi egg tagliolini
  • 100 g / 3.53 oz of smoked pancetta (or bacon) in a whole piece
  • 2 eggs
  • 2 fresh artichokes
  • About 1 small bowl of grated parmigiano
  • 1 garlic clove
  • 1 tbs of extra virgin olive oil
  • 2 tbs of white wine
  • A little bit of butter
  • Salt and black pepper to taste




Put on the heat a large pot with a lot of water and bring it to a boil.

Clean the artichokes, removing all thorns, the hard outer leaves and the inedible part inside the heart.  Cut them into thin slices.

In a pan, pour a tablespoon of extra virgin olive oil, add the garlic clove and sauté for a few minutes on medium heat.  Add the artichokes sauté for a few minutes, salt a little and sprinkle with some white wine to prevent them from becoming black.  Let the wine evaporate completely and turn the heat on low, cover and cook for 10 to 15 minutes.

Meanwhile, cut the pancetta or the bacon into little cubes and sauté it without any other grease in a small pan from 5 to 10 minutes.

Salt the water to taste (but not too much because parmigiano and pancetta are already very salted) and add the egg tagliolini, cooking them as per instructions on the packaging.

While tagliolini are cooking, separate the yolks from the egg whites, putting them in a large bowl.  Add the butter, the grated parmigiano and, slowly, about one glass of water, taken from the pot where pasta is cooking, stirring continuously.

When pasta is ready, drain it and toss it in the bowl with the yolks mixture, stirring quickly to prevent clumps.  Add the pancetta and the artichokes, stir again and serve with a generous sprinkle of black pepper.