Spaghettini with vegetable carbonara
- Cook the Spaghettini for the time indicated on the package.
- Clean the artichokes and cut them into thin strips then cook with the onion in oil until crunchy.
- 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.
- Mix with the eggs, black pepper and chopped parsley.