This PASTA with SAFFRON Is So Easy You'll Make it All Year Round

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Boil water, pour about half a standard glass, add the saffron, stir and set aside.
2. Cut the rind and pepper off the guanciale, keeping the fat, and slice it into strips.
3. Put the strips in a saucepan over medium-low heat with no added oil and cook slowly in their own fat until crisp and surrounded by rendered fat.
4. Strain the guanciale through a sieve into a bowl to collect the guanciale oil, and set the crisp pieces aside.
5. Bring 5 litres of water to a boil in a large pot, add 1 tablespoon of sea salt and let it dissolve. Add the spaghettoni, pushing it down gently, and cook for 2 minutes less than the packet says.
6. Two minutes before the pasta is ready, heat the guanciale pan over low heat and add the butter and crushed garlic.
7. Once the pasta is al dente, scoop out a mug of pasta water and set it aside. When the garlic is golden, transfer the spaghetti to the pan and toss, adding pasta water if it looks dry.
8. Add the guanciale oil, leaving out the bitter residue, and mix well.
9. Pour in the saffron water and stir until creamy. Turn off the heat.
10. Add the pecorino and half the guanciale, reserving the rest for garnish, and stir well. Add a little more pasta water if it is too dry.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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