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

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Bring a glass of water to a boil and add saffron threads to it, stirring to release the aroma.

Let the saffron steep in the boiling water to enhance the flavor, ideally for a longer time before cooking the pasta.

Cut the guanciale into strips, removing the skin and any excess fat if desired.

In a stainless steel or copper pan over medium-low heat, cook the guanciale until the fat melts and it becomes fragrant, avoiding high heat to prevent burning.

Set the cooked guanciale and its oil aside for later use.

In a large pot, bring water to a boil and add 1 tablespoon of sea salt.

Add the spaghettoni to the boiling water, stirring to prevent sticking, and cook for 8 minutes, 2 minutes less than the package instructions.

Reserve some pasta water before draining the spaghetti.

In the same pan used for the guanciale, add butter over low heat and crush the garlic into the pan, cooking until golden and fragrant.

Add the drained spaghetti to the pan with the garlic butter, stirring quickly and adding reserved pasta water as needed to prevent sticking.

Pour in the saffron-infused water and stir on medium-high heat until the pasta is coated and creamy, adjusting with more pasta water if necessary.

Add grated pecorino cheese and some of the guanciale oil, stirring until well combined and creamy.

Serve immediately, garnishing with additional pecorino cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens