Pasta With Ricotta And Saffron

1. 1

   Boil the pasta in a large pot of salted water until al dente.

2. 2

   Meanwhile, prepare the saffron by leaving the threads to infuse in a cup with a few tablespoons of hot water. Heat the olive oil in a wide skillet and, over medium heat, cook the guanciale, diced, until golden brown and the fat has turned translucent. Drain on kitchen paper.

3. 3

   When the pasta is cooked and drained (save some of the cooking water just in case you need to loosen the dressing), add it to the skillet where the guanciale was cooking. Toss quickly with the saffron infusion, guanciale and fresh ricotta, until combined. Season with salt and pepper. Serve immediately with Pecorino cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.