Artichoke Carbonara with Pancetta and Saffron | Sardinian-Style Pasta
Mezze maniche finished off the heat with pancetta, artichokes, pecorino, eggs, parsley, and saffron.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Stockpot
- Colander
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Wooden spoon
Ingredients
- 300 g Mezze maniche
- 160 g Pancetta
- 100 g Pecorino
- 200 g Artichokes (Cooked or roasted artichokes, drained if preserved in oil)
- 3 large Eggs (Use 1 whole egg and 2 yolks)
- 1 packet Saffron
- 1 clove Garlic
- 2 tbsp Fresh parsley
- 1 tbsp Extra virgin olive oil
- 1 tsp Sea salt
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