- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 2 ounces pancetta, diced
- 5 artichokes, cleaned, thinly sliced and held in acidulated water
- Salt and pepper
- 1 cup dry white wine
- 1 pound penne
- 2 eggs
- 2 tablespoons grated Parmigiano-Reggiano
In a saucepan, heat the olive oil over medium-low heat and add the onion and pancetta, stirring until the onion is soft but not browned, about 10 minutes. Drain the artichokes and add them to the pan, stir to mix well, cover and leave to stew for another 10 minutes.
Bring 3 quarts of water to a boil and add 1 tablespoon salt. Season the artichokes with salt, then add the wine to the artichokes, a little at a time, adding more once the wine evaporates. Once wine evaporates, add boiling water to just cover the vegetables, cover and cook for 30 minutes, until artichokes have fully absorbed water and vegetables are tender. Remove from the heat and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the penne and cook according to package directions, until tender yet al dente. While the pasta cooks, return the artichokes to low heat. Beat the eggs in a small bowl and then beat in the grated cheese. Once the artichokes are hot, remove the pan from heat and slowly stir the egg mixture into the artichokes. Drain the pasta and toss with the artichoke mixture.