Serves 4
Ingredients
- 11 oz fried linguine
- 5 oz Pecorino Romano cheese
- 4 artichokes
- Vegetable oil for frying
- Salt to taste
- Freshly ground black pepper to taste
Preparation
Clean the artichokes by removing the tough outer leaves, halve them, and remove the fuzzy choke. Slice each half thinly and deep-fry in plenty of vegetable oil until golden. Drain on paper towels and set aside.
Toast whole peppercorns in a dry skillet until fragrant, then deglaze with a ladleful of pasta cooking water. Set aside.
In a mixing bowl, combine the Pecorino Romano with ground pepper and a splash of pasta cooking water to create a thick, creamy sauce.
Cook the linguine until al dente, then transfer to the skillet with the toasted peppercorns. Add some pasta water and cook it risotto-style, stirring until the pasta absorbs the liquid.
Off the heat, stir in the Pecorino cream sauce until everything comes together smoothly.
Plate up and top with the crispy fried artichokes.
