Artichoke and Black Pepper Fettuccine

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Step 1

Cook the fettuccine in a big pot of boiling salted water following the packet instructions.

Step 2

Meanwhile, add the black pepper to a large cold, dry pan and toast on a medium heat until fragrant. Don't let the pepper burn, so just as it starts to smell nice and toasty, stir in the butter and garlic. Let this all sizzle for a minute before adding the artichokes. Stir and let the artichokes catch a little colour for a minute or so before turning off the heat.

Step 3

As the pasta cooks, whisk together the Parmesan or pecorino, egg, egg yolk, basil and a pinch of salt. About a minute before the fettuccine is done, scoop out a small ladleful of the cooking water and stir it into the egg mix.

Step 4

Drain the pasta and keep a mugful of the pasta cooking water to one side. Add the pasta to the artichokes in the pan and, on a very low heat, pour the egg mix over. Toss together until every strand of fettuccine is coated in the smooth, glossy sauce, adding extra pasta water, if needed.

Step 5

Serve the pasta piled into 2 bowls with more basil and finely grated Parmesan.