Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Arrange on preheated plates and sprinkle with the onion greens, cut into rings. Serve with the freshly grated cheese.