This pasta dish is inspired by a classic recipe from Trattoria Bertozzi in Bologna, Italy. It features a fresh combination of ingredients including pancetta, saffron, and zucchini, which are lighter substitutes to the original guanciale and heavy cream. The use of pasta like cavatappi or gemelli allows for a delightful texture that catches the creamy sauce. Cooking tips emphasize not overcooking the pasta and utilizing reserved pasta water for the right sauce consistency, making this dish both accessible and flavorful.
This elegant pasta dish uniquely blends guanciale, saffron, and zucchini, transforming traditional Italian flavors into a lighter version with easier-to-find ingredients.
By substituting pancetta for guanciale and using half-and-half instead of cream, this recipe seeks to maintain rich flavors while lightening the overall dish.
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