Egg Pasta with Vegetables (Gigli all'Uovo con Verdure)

Bring 4 quarts of water to a boil; cook the pasta with salt until it is al dente; drain.

Meanwhile, melt the butter in a pan large enough to accommodate the pasta later and cook the carrots and zucchini for 5 minutes over medium heat. Season with salt and pepper, and stir in the anchovies; cook until dissolved, about 1 minute.

Pour in the cream, bring to a boil, and add the saffron; cook until the liquid reduces by half, about 3 minutes.

Fold the pasta into the sauce in the pan and stir to coat it thoroughly with the cream and vegetables.

Transfer the pasta to a serving bowl and serve immediately.