Spaghetti with Pecorino cheese, colatura di alici and artichokes' cream

• 10 minutes to prepare • 15 minutes to cook • Serves 4

 

 

10 MINUTES 

Welcome back to my recipe blog! It’s been a whole month since my last post, thanks to a much-needed extended vacation that allowed me to recharge and explore new culinary inspirations. Now, I’m excited to return with a special recipe that perfectly combines bold flavors and seasonal ingredients: Spaghetti with fried artichokes in a cream of artichokes, Pecorino, and Colatura di Alici.

This dish is a celebration of the artichoke, featuring crispy fried artichoke hearts that add a delightful crunch, paired with a silky, flavorful cream made from pureed artichokes, Pecorino cheese, and the savory depth of colatura di alici — a luxurious Italian fish sauce. The result is a harmonious blend of textures and tastes: crunchy, creamy, salty, and umami-rich, all wrapped around perfectly cooked spaghetti.

It’s a dish that brings the freshness of spring to your plate while showcasing the versatility of artichokes. I hope you enjoy making and tasting this hearty yet elegant pasta — a true ode to Italian flavors!


Here's what you will need for the 4-serving recipe:

 

320 g Spaghetti pasta
16 raw artichokes hearts
1 lemon
50 g grated Pecorino cheese
1 clove garlic
colatura di alici di Cetara
1 lemon zest
EVO oil
salt and pepper

 

1. Cut the artichoke hearts into thin slices and sprinkle with lemon juice. Then, soak them in cold water (together with the lemon) and leave them there for at least one hour
2. Boil half of them in hot salted water for 5 minutes. Drain them and keep aside
3. Place the rest of the artichokes, finely sliced, in a pan with heated EVO oil and the clove of garlic - golden - and cook them for 5 minutes, or until soft. Keep aside
4. In a blender place boiled artichokes, together with grated Pecorino cheese and 1 tablespoon of colatura di alici di Cetara. Gradually add some hot water until you obtain a cream
5. Boil spaghetti pasta, and drain al dente
6. Pan-fry for a few moments the pasta with fried artichokes and artichokes cream, and stir to mix
7. Serve hot with freshly ground pepper and some lemon zest 

Finally, you find below Nutrition Facts of this dish. Data is provided per serving.