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Ingredients
- 50 g di Parmigiano Reggiano a pezzi
- 1 scalogno a metà
- 30 g di olio extravergine di oliva
- 150 g di pancetta affumicata a cubetti
- 5 cuori di carciofo a spicchi
- 50 g di vino bianco
- 600 g di acqua
- sale q.b.
- 350 g di pasta secca tipo paccheri
- 2 uova
- foglie di basilico fresche q.b. per guarnire
- Nutrition
- per 1 porzione
- Calories
- 2510 kJ / 600 kcal
- Protein
- 27.4 g
- Carbohydrates
- 65.1 g
- Fat
- 25.5 g
- Fiber
- 6.5 g
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