Creamy saffron pasta with guanciale
Italian cuisine · Vincenzo's Plate · ♥ 1.8K likes · 37.3K views · 11 min video
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Ingredients
Method
Techniques
- 1 tsp saffron
- 300 g spaghettoni
- 150 g guanciale
- 2 cloves garlic
- 50 g grated Pecorino cheese
- 50 g butter
- pepper
- boiling water
Pour half a standard glass of boiling water, add the saffron and stir; ideally do this in the morning or the day before, as longer steeping gives more color and flavor.
Remove the guanciale skin and, if wished, the peppered edge; slice thin and cut into strips.
Cook the guanciale gently in a stainless steel or copper pan on medium-low until the fat melts into oil; never on high heat.
- water
- 1 tbsp sea salt
- pasta water
Boil the spaghettoni in a large pot of water with 1 tbsp sea salt, pushing it under and stirring so it does not stick; take it out two minutes before the packet time.
In the guanciale pan on low heat, melt the butter and crush in the garlic until golden, without burning the butter.
Add the spaghetti and a little pasta water and stir on low heat.
Tossing in butter and guanciale oil
Pour in all the saffron water, turn to medium-high and stir until creamy and orange, keeping plenty of liquid.
Adding the saffron water
Switch off the heat, add pecorino and some of the guanciale, loosening with more pasta water so the cheese melts.
Pecorino off the heat