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Paccheri carbonara with grilled artichokes wedges

  • 400 g Gragnano paccheri
  • 160 g Orogel grilled artichoke wedges
  • 200 g julienne-cut fresh pork cheek
  • 4 egg yolks
  • 120 g grated Grana Padano cheese
  • extra vorgin olive oil
  • salt and black pepper
Pasta and Risotto


  1. Brown the pork cheek in a pan until crispy, remove excess fat.
  2. Whisk the egg yolks with Grana Padano cheese and plenty of black pepper in a large bowl.
  3. Saute the grilled artichoke wedges in a little EVO, season with salt and pepper.
  4. Cook the paccheri in abundant boiling salted water and drain them firm. Whisk them in the bowl with the mixture of eggs and Grana Padano cheese, add the crispy pork cheek and the grilled artichoke wedges.
  5. Serve hot and sprinkle with freshly ground black pepper.
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