Pasta with Saffron and Pancetta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
751 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Saffron and Pancetta
Description
This recipe combines spaghetti alla chitarra with a sauce made by soaking ground saffron threads in hot water for two hours, then mixing with fresh cream and a pinch of salt. Pancetta and finely chopped onions are gently sautéed in butter and olive oil until the pancetta browns slightly and the onions soften.
The saffron cream is added to the pan, stirred with parsley, freshly ground black pepper, and grated Parmesan or grana cheese, resulting in a silky sauce with a subtle, earthy saffron aroma and a creamy texture. Pasta cooked al dente is then tossed in the sauce, with reserved pasta water added if needed to achieve the desired consistency.
This pasta works well as a refined main course, balancing the rich pancetta flavor with the distinctive floral notes of saffron. It can be served immediately for the best texture and aroma.
The recipe notes suggest alternatives such as substituting cooked ham for pancetta or omitting meat for a vegetarian version, and caution against using excess saffron to avoid bitterness.
Ingredients
- 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 Parmesan Cheese or grana cheese, grated
- 1 prig parsley
- 1 tablespoon olive oil
- salt for pasta and to taste
- black pepper to taste, ground
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
- Use no more than the specified amount of saffron to prevent bitterness in the sauce.
- If using saffron powder instead of threads, mix directly with cream without infusion time.
- Substitute cooked ham for pancetta for a milder flavor or omit meat to make a vegetarian dish.
- For a vegetarian version, ensure Parmesan cheese is free of animal rennet.
- The cream can be replaced with saffron-steeped wine, but additional pasta water may be required to thin the sauce.
- Any similar pasta shape like penne or regular spaghetti can be used if specific pasta is unavailable.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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