Today, a stunning first course that’s creamy and enveloping in flavor: linguine with saffron ricotta cream and bacon!!!!
A very quick first course yet undoubtedly full of flavor, the last-minute dish that goes perfectly with any pasta shape, both short and long!
The ricotta, so versatile, is flavored with saffron (better if we have the pistils rather than the sachet, even if harder to find) and even creamier with the addition of grated Pecorino (or Grana Padano), making the sauce delicious, and the bacon (smoked or not) providing a wonderful balance to the dish.
If you want to make ricotta yourself, 
HOMEMADE RICOTTA
or if you prefer to make a cake 
RICOTTA AND LEMON CAKE
or even gnocchi
SALMON AND RICOTTA GNOCCHI
LINGUINE with SAFFRON RICOTTA CREAM AND BACON
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for LINGUINE with Saffron Ricotta Cream and Bacon
- 5.6 oz linguine (for me square)
- 5.3 oz ricotta
- 1 1/2 sachet saffron
- 1.8 oz bacon
- 1 oz Pecorino
- 1 1/2 cup dry white wine
- to taste salt
- to taste pepper
Tools for LINGUINE with Saffron Ricotta Cream and Bacon
- Knives
- High-sided Saucepan
Instructions for Linguine with Saffron Ricotta Cream and Bacon
For this decidedly tasty and delicious first course with linguine saffron ricotta cream and bacon, I first prepare the cheese cream.
In a bowl, I mix and blend the ricotta with saffron, also adding the grated Pecorino.
I adjust the salt and pepper and… wait for the water with salt in the saucepan to come to a boil.
I also brown the bacon without adding any fat in the pan.
Then I drain the formed fat and dry it on kitchen paper towels.
I drain the pasta al dente, reserving a ladle of cooking water, and add the linguine to the saffron ricotta and Pecorino cream.
I mix well the linguine, adding the starchy cooking water if needed, and the bacon, creating a flavorful and creamy dish.
All that’s left is to serve this first course with saffron ricotta cream and bacon at the table!
Enjoy your meal!
Annalisa
