For 4 people
320 grams Spaghetti with Centoni pepper
80 grams Bottega Barbieri wild artichokes
100 grams Casa Rago black pig cheek
0.80 centiliters Extra virgin olive oil I patrusi
100 grams Tuscan Pecorino Il Poggiolino
Recommended wine: Peperosso Black Label - CALABRIA I.P.G. Spadafora
Brown the artichokes cut with bacon and extra virgin olive oil.
Meanwhile, you cook spaghetti in boiling water, drain when al dente and pour into the pan together with artichokes and bacon.
Add a ladle of cooking water and plenty of grated pecorino, thus creating a tasty cream. All that remains is to serve with a serving dish.