Procedure

FOR THE ARTICHOKE SAUCE - Clean the artichokes by removing the toughest leaves, the stem and the ends. Then cut them in half and remove the internal beard and soak them for 10 minutes in water acidulated with lemon juice, then cut them into thin slices. If you don't know how to clean artichokes, you can watch this STEP BY STEP VIDEO TUTORIAL on my YouTube channel.

Finely chop the parsley. Heat the oil in a pan together with the garlic, rosolandolo without letting him take color, then add the artichokes, Season with salt and pepper and sauté the artichokes over high heat for 5 minutes: they must remain crunchy. Remove the garlic, add the parsley and set aside.

In a pan, brown the bacon without any other fat until it becomes crispy.

FOR THE PECORINO CREAM - Prepare the pecorino cream by placing the cream in a saucepan and bringing it to the boil, then with the heat off, add the pecorino and mix until it has completely melted. The cream will thicken while cooling.

Cook the pasta in abundant salted water and drain it al dente, setting aside half a glass of the cooking water. Season the pasta with the artichokes, adding a little cooking water if necessary and add the crispy bacon. Place a few spoonfuls of pecorino cream on the plate, place the spaghetti on top and complete with the black truffle cut into very thin slices and ground black pepper. Bon appétit!