Spaghetti carbonara with peas and artichokes

Bring 3 liters of water to a boil in a large pan. When the water boils, add generous salt and put the spaghetti in the boiling water. Stir in the spaghetti once it is completely submerged and boil it in 8 minutes until al dente. Add the peas after 4 minutes.

Meanwhile, bake the bacon strips in a frying pan without oil or butter in 6 minutes. Add the garlic and cook for 1 min. Then turn off the heat.

Meanwhile cut the artichoke hearts into quarters. Put the eggs in a bowl and whisk together with the whipped cream and 100 g of cheese and pepper to taste into a cohesive sauce.

Drain the spaghetti and collect a cup of cooking liquid. Put the spaghetti directly back in the pan and add the bacon and the artichoke hearts. Add the sauce while stirring with a wooden spoon. Keep stirring until the sauce has thickened a little and sticks to the paste. The sauce thickens because the eggs slightly solidify by the heat of the pan and of the pasta. If necessary, add some cooking water to get a fuller cream. Spread over 4 deep plates and serve immediately with the rest of the cheese.