Pasta di Primavera: Zafferano, Zucchine e Guanciale

Cook the pasta according to package instructions until al dente.

In a pan, heat olive oil and sauté the chopped onion and garlic until translucent.

Add the diced guanciale and cook until crispy.

Stir in the cubed zucchini and cook until tender.

Dissolve the saffron in a small amount of pasta cooking water and add it to the pan.

Combine the cooked pasta with the sauce, adding salt and pepper to taste.

Serve with grated Parmigiano Reggiano on top.

Spice Level: