Spaghettini with vegetable carbonara

60 min.


  • 320 Spaghettini N° 2 Agnesi
  • 4 prickly artichokes
  • 1/2 red onion
  • 2 eggs
  • parsley
  • extra virgin olive oil
  • salt
  • pepper


  1. Cook the Spaghettini for the time indicated on the package.
  2. Clean the artichokes and cut them into thin strips then cook with the onion in oil until crunchy.
  3. Next, add the slightly blanched Spaghettini (1 minute) and finish cooking as if it were a risotto, by adding some of the water used to cook the pasta.
  4. Mix with the eggs, black pepper and chopped parsley.

Enjoy your meal! :)