preparation

• 1 Bring a large pot with salted water to a boil for the pasta.
  
• 2 Cut the plant-based bacon into small pieces.
  
• 3 In a large pan cook until the guanciale until crispy, and remove from heat.
  
• 4 Once boiling, cook the pasta to al dente according to its indications.
  
• 5 While the pasta cooks, mix together in a bowl, the egg yolks, parmesan cheese, and Artichoke Spread.
  
• 6 Return the pan with the guanciale and its fat to medium heat and add the pasta immediately strained once cooked and toss to mix well.
  
• 7 Add 4 tablespoons of the water the pasta was cooked into the egg yolk mixture, blend well, and add to the pasta.
  
• 8 Toss until well coated for about 1-2 minutes.
  
• 9 Season with oregano, freshly ground black pepper and salt as needed.
  
• 10 Serve immediately and decorate with leaves of fresh parsley or basil.