Are you looking for a good first course? Can I help you? Then I suggest you try these saffron and bacon spaghetti, so delicious that the whole family loved them. No alternative menus this time; which is a real relief. Moreover, it is a dish easy to prepare, ready in a flash and full of flavor. Seeing is believing!
Other spaghetti first courses:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Saffron and Bacon Spaghetti
- 12.7 oz spaghetti
- 1 onion (white, red, or golden)
- 5.3 oz smoked bacon (diced)
- 1 packet saffron
- 3.4 tbsp dry white wine
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Skillet
- 1 Pot
- 1 Small Bowl
Preparation of Saffron and Bacon Spaghetti
Peel the onion, wash it, and cut it into wedges. You can use a white, golden, or red onion. I’ve tried all varieties over time, and it’s always good.
In a large skillet, heat a couple of tablespoons of oil and gently sauté the onion over low heat, also adding a bit of water. It should not brown.
Add the bacon and gently fry it, then add the white wine and let it evaporate. Adjust with salt and pepper.
In a small bowl, dissolve the saffron in a little hot water (I used pasta cooking water).
Then pour the mixture into the skillet with the sauce and let the sauce reduce over low heat, stirring occasionally.
Meanwhile, boil the spaghetti in plenty of salted boiling water; drain it al dente, but without draining it too much, and transfer it directly to the skillet with the sauce. Scent with finely chopped parsley and mix to combine all the ingredients.
Divide the saffron and bacon spaghetti into individual plates and serve immediately, sprinkling them with a generous grind of black pepper. Enjoy! Paola
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