Saffron and guanciale spaghetti is a truly tasty and appetizing first course.
The saffron cream is prepared with a sautéed onion and cream, accompanied by guanciale which gives the dish a crunchy note.
The products used are an Italian excellence and represent the culinary tradition of the different Italian regions, supplied by Storeitaly.org which believes in preserving the culinary heritage and is committed to doing so through the selection and sale of sustainable, responsible and inclusive products using only eco-sustainable materials. Additionally, they support local communities by counteracting the negative influences of the mafias.
Storeitaly.org offers products from assets confiscated from the mafia, creating job opportunities and social reintegration for prisoners and people with disabilities.
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- Difficulty: Easy
- Cost: Moderate
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Saffron and Guanciale Spaghetti
- 14 oz spaghettoni
- 1.25 cups cooking cream
- 1/3 white onion
- 5 oz guanciale
- 2 quarts water
- to taste coarse salt
- 0.3 g saffron threads
- to taste extra virgin olive oil
- 1 bunch parsley
- 1 package breadsticks
Tools
- 1 Small saucepan
- 1 Pot
- 1 Wooden spoon
- 1 Frying pan
- 1 Cutting board
Let’s start by filling a large pot with water and putting it on the stove, it will be used to cook the pasta. Once it boils, add coarse salt and drop the spaghettoni and cook for the minutes indicated on the package. In the meantime, let’s prepare the sauce.
Steps for Preparing the Saffron Cream
To prepare the delicious saffron cream, in a small saucepan add a drizzle of extra virgin olive oil and the chopped onion and sauté. Then add the cream and saffron threads and bring to a boil, stirring occasionally. Once it boils, turn off the heat and let it rest for at least 30 minutes with the lid on, allowing the saffron threads to dissolve.
Then, on a cutting board and with the help of a knife, cut the guanciale into cubes and heat a non-stick frying pan. When it’s at temperature, add the guanciale and sauté for 6 – 8 minutes over medium heat, until browned.
Once the spaghettoni and guanciale are cooked, pour everything into the pan along with the saffron cream, mix well, pass them over the heat for one or two minutes, and sprinkle with fresh chopped parsley.
Saffron and guanciale spaghettoni are ready to be served accompanied by excellent breadsticks… enjoy your meal!
You can find the ingredients from Storeitaly.org that I used to prepare the recipe by clicking HERE.
Tips and Notes
If, while heating the pasta with the other ingredients, it dries too much, I advise adding a dash of milk while passing in the pan.
Saffron and guanciale spaghettoni can be kept in the fridge for two days. Before serving, heat in a pan adding some milk.
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