The article presents a pasta recipe inspired by Trattoria Bertozzi in Bologna, Italy, featuring a golden blend of pancetta, zucchini, and saffron. By substituting pancetta for guanciale and half-and-half for heavy cream, the dish becomes lighter while maintaining richness. The recipe suggests using cavatappi or gemelli pasta for better sauce adherence. Steeping saffron in hot water enhances flavor and color, making this dish both vibrant and aromatic. Cooking tips emphasize draining the pasta slightly undercooked and reserving cooking water to achieve perfect sauce consistency, culminating in a remarkable dish that is approachable for home cooks.
This dish beautifully showcases how simple ingredients like zucchini, pancetta, and saffron can create a meal that feels luxurious yet remains accessible to home cooks.
Steeping saffron in hot water unlocks its flavor, allowing it to infuse the pasta with a vibrant color and a touch of earthiness-like a sunlit afternoon in Italy.
Collection
[
|
...
]