Fettuccine with Bacon, Zucchini and Saffron
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g fettuccine or taliatelle
- 150 g pancetta or smoked bacon
- 400 g zucchini
- 150 g cherry tomato (s)
- 1 bunch spring onion (s)
- 1 small can saffron
- 2 tablespoon olive oil
- salt and pepper
- Parmesan or Grana Padano, freshly grated
Print Recipe
Pin Recipe Instructions
- Dice the bacon, cut the zucchini into sticks (approx. 2 cm) and cut the tomatoes in half. Cut the spring onions into rings, put a few green tubes aside.
- Fry the bacon in olive oil in a large pan until crispy, add the onion rings and then the zucchini sticks. At the very end, add the halved cherry tomatoes. Warning: the zucchini and tomatoes cook very quickly, they shouldn`t be porridge. Season with pepper and a little salt, as the bacon is already salty. Dissolve the saffron threads in a little warm water and add to the bacon and vegetables.
- In the meantime, cook the pasta until al dente, drain and collect a cup of pasta water. Do not quench the pasta and put it in the pan with the bacon-vegetable mixture, mix well and let it steep for a moment, adding some of the pasta water if you like.
- Arrange on preheated plates and sprinkle with the onion greens, cut into rings. Serve with the freshly grated cheese.
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