Pasta with saffron and pancetta
An unusual and delicious recipe from Abruzzo where saffron has been cultivated since the 14th century.
Ingredients
- 350 g spaghetti alla chitarra or other pasta
- 200 ml cooking cream
- 1/2 tsp saffron powder or ground threads
- 1 onion
- 150 g pancetta
- 20 g butter
- 50 g grated parmesan or grana
- 1 sprig parsley
- 1 tbsp olive oil
- salt for pasta and to taste
- ground black pepper to taste
Instructions
- 2 hours before cooking crush or grind the saffron threads (if you are using threads) and steep in 2 -3 tablespoons of hot water.
- Put a pot of water on to boil for the pasta. Add salt once it is boiling.
- In a bowl mix the cream with the saffron in water or saffron powder and a pinch of salt. Mix it until you get a homogeneous colour.
- Finely chop the parsley and the onion and cut the pancetta into small pieces.
- Heat the butter with the olive oil in a large frying pan or skillet.
- Add the onion and let it soften over a low heat.
- Add the pancetta and turn up the heat a bit to allow it to brown slightly.
- Add the cream and saffron to the pancetta and onions.
- Mix well and let it cook for a minute and then add some parsley, ground pepper to taste and some of the grated cheese. Cook for a couple of minutes more until the cheese has melted.
- Cook the pasta al dente according to the instructions on the packet. Save a cup of the cooking water and then strain the pasta.
- If the sauce is too dry add some of the saved pasta cooking water and add the pasta to the sauce in the pan.
- Mix well and serve with a sprinkling of parsley and the rest of the grated cheese if required.
Notes
It is important not to use more saffron than the recipe states as the taste may become bitter.
This recipe can be made with cooked ham instead of pancetta for a milder taste.
The cream can also be replaced by 1/4 glass of wine in which the saffron has been steeped. More pasta cooking water will then be needed to make the sauce more liquidy.
You can use any short, such as penne, or thin long pasta, such as normal spaghetti, for this recipe.
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Made this tonight. Fabulous. I substituted guanciale for the pancetta (I didn’t have enough of the latter) and I think it might even be an improvement. One suggestion: I think it would be better to start with the pancetta/prosciutto/guanciale first and then add the onions in order to get the meat properly cooked (and remove the extra fat if desired). A trivial detail but what’s life without trivia?
So glad you liked this saffron pasta recipe. It’s a favourite of mine! As you suggest it’s probably a good idea to cook the meat first, particularly guanciale which is fattier.
Interesting! I would have never put saffron with pasta. Looks delicious. I would love to try it.
Thank you Mirlene! Pasta and saffron go really well together! I hope you’ll give it a try! All the best from Verona! Jacqui
I’d never think to use saffron like this! Looks delicious!
Grazie Camila! Pasta with saffron is a match made in foodie heaven! Def worth trying! Greetings from Italy. Jacqui
I never though of using saffron with pasta. I usually just think of it with rice. I love it!
Thank you so much lovely Sondria! You should try saffron with pasta. It’s really delicious! Hugs from Verona! Jacqui
That’s an interesting take on the saffron its gotten me quite curious. The finished product looks fantastic and would love to try it.
Thanks so much Fred! I’m sure you’ll love this dish if you try it! The combination of flavours is fantastic! All the best from Verona. Jacqui
This looks so tasty and not too complicated! Love it!
Thank you cara Lisa! Yes this is a really tasty dish and, as you say, not so difficult to make. Def worth trying! Hugs from Italy! Jacqui
I love saffron and the color of it! I’ve never really thought of adding saffron to pasta, I dont know why! I need to try this.
Thanks so much Tiffany! Yes saffron gives dishes a stunning colour (and taste!). I love using it! I’m sure you’d love it with pasta. Greetings from Verona! Jacqui
This looks so yummy! I love pasta and I love pasta with lots of sauce so this looks perfect for me!
Grazie cara Stephanie! Yes this dish is really yummy and the sauce creamy and tasty! Def worth trying! Greetings from bella Italia! Jacqui
Never had saffron in a pasta before, but I’m sure it’s super tasty!
Thanks Mari, yes pasta with a saffron sauce is delicious. I’m sure you’d like it! All the best from Verona! Jacqui
Your pasta looks like the sun in a plate with that gorgeous yellow color! Loved the tips about saffron and its bitterness. My husband brought me heaps of saffron from Morocco, some cheap and some more expensive but it wasn’t worth our while…
What a lovely thing to say Patty! I’m happy you like this dish and the accompanying post! Hugs from Verona! Jacqui
I enjoy learning about new foods and places. Thank you for sharing this recipe and all the great information on saffron! I have never used saffron. But, now I know more about it. 🙂
Thanks for your comment cara Angela! I hope it has inspired you to use saffron in your cooking! All the best from Verona. Jacqui
Great information about saffron, I didn’t know. I like saffron with zucchini and zucchini flower and I like your combination of saffron with bacon. They are perfect together. I will definitely try this recipe
Grazie Laura! I love saffron with zucchini too. In fact I have a pasta recipe for that as well here on the blog! I’m sure you’ll love this combination if you try it! Kisses from Verona! Jacqui
They all look delicious. mmmmmm
Dearest Marika, am thrilled that you like the recipes here on the Pasta Project. I try to post 2-3 new recipes a week so please do visit again to see some more pastaliciousness from Italy. All the best from Verona!