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Pasta with saffron and pancetta is an elegant, golden Italian dish that comes together in about 25 minutes. Crispy pancetta and soft shallot are tossed with saffron-infused cream and a little white wine, then finished with Parmesan and fresh parsley. Rich, fragrant and surprisingly simple, it’s perfect for a cozy weeknight dinner or a special occasion.

Ingredients

  • 12 oz (340 g) pasta, such as tagliatelle, penne or rigatoni
  • 1 generous pinch (about 20 threads) saffron threads
  • ¼ cup (60 ml) hot water
  • 5 oz (140 g) pancetta, diced
  • 1 tbsp olive oil
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • ⅓ cup (80 ml) dry white wine
  • ¾ cup (180 ml) heavy cream
  • 1 cup (240 ml) reserved pasta water, divided
  • ⅔ cup (65 g) freshly grated Parmesan, plus extra for serving
  • 1 tsp lemon zest (optional)
  • 2 tbsp chopped fresh parsley
  • Freshly ground black pepper, to taste
  • Salt, for the pasta water

Instructions

  1. Crush the saffron threads lightly between your fingers and place them in a small bowl. Cover with ¼ cup of hot water and let steep for at least 10 minutes, until deep golden orange.
  2. Bring a large pot of water to a boil and salt it lightly, since the pancetta and Parmesan are already salty.
  3. Heat the olive oil in a large, deep skillet over medium heat. Add the pancetta and cook for 6 to 8 minutes, stirring occasionally, until golden and crisp. Remove half with a slotted spoon and set aside for topping.
  4. Add the shallot to the pan and cook in the pancetta fat for 2 to 3 minutes until soft. Add the garlic and cook for 30 seconds.
  5. Pour in the white wine and simmer for 2 minutes until mostly reduced. Add the saffron and its soaking water, then the cream. Simmer gently for 3 to 4 minutes until slightly thickened.
  6. Meanwhile, cook the pasta 1 minute less than the package directions. Reserve 1 cup of pasta water, then drain.
  7. Add the drained pasta to the skillet with ½ cup of the pasta water. Toss over medium-low heat for 1 to 2 minutes until the sauce coats the pasta and turns a rich golden color.
  8. Remove from the heat. Add the Parmesan and lemon zest and toss until silky, adding more pasta water a splash at a time if needed. Season with black pepper and salt only if needed.
  9. Serve immediately, topped with the reserved crispy pancetta, parsley, extra Parmesan and a grind of black pepper.

Notes

  • Steeping the saffron in hot water for at least 10 minutes releases the most color and flavor. Longer is even better.
  • A little saffron goes a long way. Too much can taste bitter or medicinal.
  • Pancetta is salty, so taste the sauce before adding any extra salt.
  • Add the Parmesan off the heat to keep the sauce smooth and prevent clumping.
  • Pasta water is key. Its starch helps the cream and cheese form a glossy sauce.
  • Reserving some crispy pancetta for the top keeps it crunchy.
  • No pancetta? Use guanciale, prosciutto or bacon. For a lighter version, replace half of the cream with whole milk or broth.
  • Add 1 cup of peas in the last 2 minutes of pasta cooking for sweetness and color.
  • Best served right away. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently with a splash of water or milk.

Nutrition

Find it online: https://thefamilycooking.com/pasta-with-saffron-and-pancetta/