Saffron Penne with Zucchini and Pancetta
Our take on a classic dish originated in Bologna, Italy. This simple dish is creamy, rich, and a usual crowd pleaser for dinner.
Ingredients (Enough to serve 4 people)
400 grams Penne pasta (slow-dried preferably)
0.3 - 0.6 grams of Saffron (usually sold in 0.3 gram quantities)
1 Zucchini (cut up into small cubes)
Pancetta (cut up into small cubes - use as much as you would like)
1 clove of garlic (minced)
Extra virgin olive oil
Grated Parmigiano to mix in (reserve some for garnish)
Salt
Crushed black pepper
Directions
Boil water in a medium-sized pot and salt generously (no more than a handful). Once, boiling add penne pasta and allow to cook until “al dente” (or your preferred consistency). Make sure to reserve a cup of pasta water for later.
While the pasta is cooking, set up a frying pan on medium heat. Once hot, drizzle olive oil and add your minced garlic. Stir for about 30 seconds.
Next, add your pancetta cubes to the pan and stir for about 60 seconds before adding your zucchini cubes. Once the zucchini cubes are tender and the pancetta is fully cooked and a little crispy, turn off the heat and add your saffron threads and a splash of pasta water. Mix well.
After straining the pasta water, place the penne pasta back into the pot and add the contents of the frying pan. Add grated Parmigiano and black pepper to taste. Mix well.
Plate, sprinkle some extra Parmigiano and black pepper as you wish, and enjoy!
