Pasta with Saffron and Pancetta

Name: Pasta with Saffron and Pancetta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 12 ½ oz spaghetti alla chitarra; 6 ¾ fl oz fresh cream; ½ teaspoon saffron; 1 onion; 5 ⅓ oz pancetta; ¾ oz butter; 1 ¾ oz grated parmesan or grana; 1 sprig parsley; 1 tablespoon olive oil; salt; ground black pepper

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5.0

129 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
751 kcal
Course
Main Course
Cuisine
Italian

Pasta with Saffron and Pancetta

Daisy Meyer

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This pasta with saffron is a very traditional and flavorful Italian recipe that only uses a handful of ingredients. Ready in just 40 minutes, it's a perfect blend of simplicity and sophistication for any day of the week.

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Ingredients

Servings

12 ½ oz spaghetti alla chitarra or other pasta
6 ¾ fl oz fresh cream
½ teaspoon saffron ground threads (saffron powder can also be used - see notes)
1 onion
5 ⅓ oz pancetta
¾ oz butter
1 ¾ oz grated parmesan or grana
1 sprig parsley
1 tablespoon olive oil
salt for pasta and to taste
ground black pepper to taste

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Instructions

Add the saffron into a bowl with 2-3 tablespoons of hot water approximately 2 hours before cooking. After 2 hours, mix in the cream and a pinch of salt.
Bring a large pot of water to a boil for the pasta. Add salt to the boiling water.
In a large skillet, heat the butter with the olive oil over medium heat. Add the pancetta to the pan and cook until it starts to brown slightly.
Add the finely chopped onion to the pan with the pancetta and let it cook until the onions are softened and the pancetta has browned.
Pour the saffron-infused cream into the pan. Stir well and cook for a minute.
Add some of the parsley, ground pepper, and a portion of the grated Parmigiano Reggiano to the sauce. Continue cooking for a couple more minutes until the Parmigiano Reggiano has melted.
Meanwhile, cook the pasta al dente according to package instructions. Before draining, reserve a cup of the pasta cooking water. Add the pasta to the saffron sauce. If the sauce seems too dry, mix in some of the reserved pasta water.
Serve the pasta with a sprinkle of the remaining parsley and additional Parmigiano Reggiano if desired.

Notes

It is important not to use more saffron than the recipe states as the taste may become bitter.
If you are using saffron powder instead of threads simply mix it with the cream until well incorporated. It doesn't need to infuse like saffron threads.
This recipe can be made with cooked ham instead of pancetta for a milder taste, or omitted for a vegetarian option.
If you are making this recipe vegetarian be sure to use a vegetarian parmesan as many traditional Italian parmesans use animal rennet.
The cream can also be replaced by ¼ 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.

Nutrition Information

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Calories 751kcal (38%) Carbohydrates 70g (23%) Protein 22g (44%) Fat 42g (65%) Saturated Fat 21g (105%) Polyunsaturated Fat 4g Monounsaturated Fat 13g Trans Fat 0.2g Cholesterol 101mg (34%) Sodium 532mg (22%) Potassium 372mg (11%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1005IU (20%) Vitamin C 3mg (3%) Calcium 210mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 751 kcal

% Daily Value*

Calories	751kcal	38%
Carbohydrates	70g	23%
Protein	22g	44%
Fat	42g	65%
Saturated Fat	21g	105%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	13g	65%
Trans Fat	0.2g	10%
Cholesterol	101mg	34%
Sodium	532mg	22%
Potassium	372mg	8%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1005IU	20%
Vitamin C	3mg	3%
Calcium	210mg	21%
Iron	2mg	11%