5.0 from 129 votes
Pasta with Saffron and Pancetta
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 751 kcal
Course:
Main Course
Cuisine:
Italian
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 grated parmesan or grana
- 1 prig parsley
- 1 tablespoon olive oil
- salt for pasta and to taste
- ground black pepper to taste
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.
Cup of Yum
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
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
% 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.