Carbonara with fried artichokes

Procedure

Cut the guanciale into strips, place it in a pan over low heat with a drizzle of oil, cook until crispy, set aside half.

Cut the artichoke into thin slices and fry them in sunflower oil until crispy.

Mix the egg yolks with the pecorino and black pepper.

Cook the pasta, toss it in the pan with the bacon, turn off the heat and add the egg yolk and pecorino cream, mix vigorously, plate up adding the crispy bacon and fried artichokes.