Fettuccine are a favourite pasta in Rome, and Marie Luisa and Mena share their artichokes, guanciale (similar to bacon) and pecorino cheese recipe - which is delicious with fettuccine.

For the pasta dough, use 1 large egg for every 100g '00' flour
To make the sauce, for 4-6 people, allow 500g of prepared, sliced artichokes, 100g guanciale (or pancetta) and 20g of grated pecorino cheese.

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