VEGETARIAN CARBONARA-STYLE PENNONI

FOR 1 PERSON

Cook the pasta in plenty of salted boiling water. Meanwhile, slice the Giudia-style artichokes and sauté them in a pan with a drizzle of extra-virgin olive oil. Drain the pasta when “al dente” and toss with the artichokes. Add the Carbonara-style Grancrema spread and adjust the consistency with a little of the pasta’s cooking water if necessary. After adding the parsley, dish up and garnish with pink pepper.