Linguine with artichokes carbonara

Serve 6

Cook the linguine in boiling salted water until al dente. Drain the artichokes from the liquid and cut them into julienne. Meanwhile, in a saucepan, with the extra virgin olive oil sautè the chopped onion, add the artichokes and the guanciale (previously cut into cubes), then deglaze with the white wine; and let it evaporate. At this point, in a bowl, with the help of a whisk, beat the eggs together with the grated parmigiano reggiano and season with salt & pepper. Drain the linguine and sauté them in a pan together with the artichoke and guanciale sauce. Remove the pan from the heat and add the eggs mixture; mixing carefully  and quickly.  Serve with a drizzle of Pecorino cheese sauce.