main dishes sardinian

Artichoke Carbonara with Pancetta and Saffron

Mezze maniche finished off the heat with pancetta, artichokes, pecorino, eggs, parsley, and saffron.

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Prep 20 min
Cook 20 min
Total 40 min
Servings 4
Difficulty Medium

Ingredients

Pasta

Base

Cream

Seasoning

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Instructions

  1. Cut the pancetta into thin strips and brown it gently in a wide pan until crisp.

  2. Drain and slice the artichokes, then warm them in the pancetta fat with the crushed garlic for a few minutes. Remove the garlic.

  3. Cook the mezze maniche in salted water until al dente.

  4. Beat one whole egg and two yolks with the pecorino and parsley. Bloom the saffron in a spoon of warm water, then stir it into the egg mixture.

  5. Drain the pasta, add it to the pan, and take it off the heat. Work in the egg mixture with a little pasta water until it turns glossy and coats the mezze maniche.

Storage & Meal Prep

Serve it immediately. This is not a pasta to hold or reheat.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Meat & Poultry
Pancetta (Cured Pork Belly)
160 g
Cheese
Pecorino Romano
100 g
Eggs
Egg (Large, Whole, Raw)
150 g
Vegetables
Artichoke
200 g
Garlic
3 g
Grains & Bread
Dried Pasta (Small)
300 g
Oils & Fats
Extra Virgin Olive Oil
14 g
Herbs & Spices
Saffron
0.1 g
Fresh Parsley
8 g

Per Serving

640kcalCalories
30gProtein
63gCarbs
30gFat
5gFiber
Sodium
1017mg44% DV
Potassium
531mg11% DV
Calcium
360mg28% DV
Iron
2.9mg16% DV
Magnesium
91mg22% DV
Vitamin C
6.2mg7% DV
Vitamin A
126µg14% DV
Vitamin K
11.4µg10% DV
Folate
69µg17% DV
Dried Pasta (Small)
Pancetta (Cured Pork Belly)
Pecorino Romano
Artichoke
Egg (Large, Whole, Raw)
Saffron
Garlic
Fresh Parsley
Extra Virgin Olive Oil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, artichokes and saffron make this carbonara feel closer to home than the Roman version. I keep the carbonara rule that matters most: the eggs go in off the heat.

I cut the pancetta into thin strips and brown it gently in a wide pan until crisp. I drain and slice the artichokes, then warm them in the pancetta fat with the crushed garlic for a few minutes. I remove the garlic.

I beat one whole egg and two yolks with pecorino and parsley. I bloom the saffron in a spoon of warm water, then stir it into the eggs. I drain the pasta, add it to the pan, and pull the pan off the heat before the eggs go in. A little pasta water turns the sauce glossy without scrambling it.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide