Tagliatelle con Carciofi Romaneschi,Pancetta Stagionata e Pecorino Romano | Cucina Orto & Natura

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories, while grana padano is a more affordable cheese option.

Clean and prepare the carciofi (artichokes) by removing the outer leaves and trimming the stems.

Slice the cipollotto (spring onion) and garlic.

In a pan, heat some olio evo (extra virgin olive oil) and sauté the cipollotto and garlic until fragrant.

Add the prepared carciofi to the pan and cook until tender.

Stir in the pancetta and cook until crispy.

Cook the tagliatelle in boiling salted water until al dente, then drain and add to the pan with the carciofi and pancetta.

Add the pecorino romano and mix well, adding a splash of vino bianco (white wine) to deglaze the pan.

Season with sale (salt), pepe nero (black pepper), and peperoncino (chili pepper) to taste.

Serve with a squeeze of lemon juice and additional pecorino romano on top.

Cooking Techniques

Spice Level:

Allergens