Spaghetti carbonara with artichokes and Garda cheese

A lighter version of classic carbonara, using artichokes instead of pancetta, but just as quick and tasty, I promise!
INGREDIENTS FOR 2
160/200 g spaghetti
2 large artichoke hearts
2 eggs
50 g grated Garda cheese (or Grana), from Alpe del Garda in Tremosine
Chopped parsley
Extra virgin olive oil
Salt and pepper
After cleaning the artichokes and removing the hearts, I slice them thinly.
I heat a little oil in a frying pan, add the artichokes and cook them.
I add salt and pepper and a little stock or water if needed. Keep the artichokes crisp, not overcooked.
I chop the parsley and add it at the end of cooking.
I grate the Garda cheese, not too finely.
I break the eggs into a bowl, add the cheese and a generous grinding of pepper and beat well.
I cook the spaghetti, put it into the artichoke pan and toss briefly, then turn off the heat.
I add the eggs and mix quickly.
I serve immediately.