Creamy Saffron Pasta

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This Carbonara Lookalike PASTA with SAFFRON Is So Easy You’ll Make it All Year Round

Saffron is the most expensive spice in the world! While it may not be as well known, the Abruzzo region of Italy, where I’m from, is home to where a significant amount of saffron grows. Its rich history and labor-intensive farming make it truly special and the flavor really shines in my latest recipe: Creamy Saffron Pasta.

This Saffron Pasta combines the unique flavour of saffron with the sharpness of Pecorino cheese and the crispy, guanciale. The saffron adds a beautiful colour and delicate aroma that elevates the dish to a whole new level. The key is to soak the saffron in hot water, allowing it to release its full flavor and vibrant color. Once the pasta is ready, it’s tossed in the rendered fat from the guanciale, absorbing all those rich flavors. Finally, it’s topped with Pecorino and more delicious guanciale on top. It’s surprisingly simple to make, so you can enjoy gourmet pasta any night of the week.

Watch How to Make Creamy Saffron Pasta

This Pasta Is So Easy You’ll Make it All Year Round

Vincenzo’s tips

Go for the Real Deal

Using real saffron instead of powder ensures you get the true depth of flavour and vibrant colour that make this dish so special. Even though the price tag might seem high, you only need to use a very small amount and the result is still intense.

Saffron soak

For the best results, soak your saffron in hot water overnight. The longer soak time allows the saffron to release its full flavour and aroma, making your Creamy Saffron Pasta even more aromatic and delicious.

Veggie twist or ocean bliss?

Want a vegetarian version? Swap the guanciale for asparagus or zucchini. If you’re a seafood lover, shrimp works really well too.

Low and Slow

Cooking guanciale on high heat can easily burn it. Therefore, remember to keep the heat low, and let it render slowly in its own fat for the crispiest, most flavourful results.

How to serve Creamy Saffron Pasta

This dish is best enjoyed immediately because, as it sits, the sauce thickens, losing some of its silky, luscious texture. Twirl the spaghetti onto a flat plate, then top it off with a sprinkle of crispy guanciale for that perfect crunch. Don’t be shy with the pecorino—and add as much freshly cracked black pepper as you like; I won’t judge!

Creamy Saffron Pasta

Creamy Saffron Pasta is a luxurious dish that combines the richness of saffron,  velvety texture of Pecorino, and  delightful crunch of crispy guanciale. Each bite is a perfect balance of smooth, and crunchy texture mixed with the perfect salty, flavor.

5 from 1 vote

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Equipment

• Glass
• Spoon
• knife
• Chopping-board
• Large pan
• Colander/Sieve
• bowl
• Garlic presser
• large pot
• wooden spoon
• Mug
• Tongs

Ingredients

  

• 1 Tsp Saffron
• 300 g /10.5oz Spaghettoni
• 150 g /5.3oz Guanciale no skin
• 2 cloves of garlic crushed
• 50 g /1.7oz Pecorino
• 50 g /1.7oz butter
• Pepper

Instructions

 

• Boil some water and pour half a standard-size glass. Add the saffron, mix it using a spoon and set aside.
• Prepare the guanciale by cutting off the skin and pepper, keeping the fat intact, and slicing it into strips.
• Place these strips in a saucepan over medium-low heat, no need for extra oil. Let the guanciale cook slowly in its own fat.
• Once the guanciale is crispy and surrounded by its rendered fat, carefully strain it through a sieve, into a bowl to capture the guanciale oil. Set it aside.
• Meanwhile, bring 5 litres of water to boil in a large pot. Once boiling, add 1 tablespoon of sea salt and allow to dissolve. Gently add the pasta, pushing it down slightly to prevent sticking. Cook your pasta for 2 minutes less than the packet instructions.
• Two minutes before the pasta is ready, get the pan used to cook the guanciale, heat it over low heat, add the butter and crushed garlic.
• Once the pasta is al dente, it’s ready. Scoop up a mug full of pasta water and put aside.
• Once the garlic turns golden, transfer the spaghetti into the pan. Use tongs to mix, adding reserved pasta water if the mixture seems dry.
• Add the guanciale oil, but avoid pouring in the residue as it has a bitter taste. Mix well.
• Pour in the saffron mixture and stir until it becomes creamy.
• Don't worry if you have too much liquid in your pan; you need it to combine with the cheese. Turn off the heat.
• Sprinkle the Pecorino cheese and half of the guanciale, reserving the other half for garnish. Stir well.
• If it’s too dry, add a bit more pasta water and toss to ensure all ingredients are well incorporated.

Video

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E ora si mangia, Vincenzo’s Plate…Enjoy!

If you have leftover saffron, don’t let it go to waste. You can store it in the fridge for up to a week. Here are some delightful dishes to try with it:

• Saffron Risotto
  

• Arancini Carbonara
  

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