Siena
Sonoma County
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Ingredients
- 14 oz (about 400 g) fresh tagliatelle
- 3/4 cup (200 ml) heavy cream
- 1/8 tsp (about 0.4 g) saffron threads or 1 small sachet
- 1/2 cup (about 60–70 g) grated Parmesan cheese
- 5.5 oz (about 160 g) guanciale, diced
- Salt and black pepper to taste
Directions
Prepare the guanciale: cook the diced guanciale over medium-low heat in a non-stick skillet until crispy. Remove from the pan and set aside, leaving the rendered fat in the skillet.
Cook the pasta: bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Drain, reserving a little of the pasta water.
Make the saffron cream: warm the heavy cream over low heat, without boiling. Stir in the saffron until fully dissolved. Add the Parmesan cheese and mix until smooth. If the cream is too thick, add a little pasta water to loosen it.
Combine and serve: toss the pasta in the saffron cream over low heat until well coated. Add the crispy guanciale. Season with black pepper and adjust salt if needed.