The pasta with ricotta and bacon with saffron is a simple, quick, and delicious first course. At lunchtime, we are all a bit in a hurry and the time available to cook is never much. A few days ago I brought this delicious pasta to the table, and in just a few minutes, I saved lunch using what I had in the fridge! In fact, prepare the sauce while the pasta is cooking and in 10/15 minutes at most it’s ready to eat. The pasta with crispy bacon and ricotta is very tasty and super creamy, I am sure it will win you over at the first taste, the saffron then makes it even more flavorful and appetizing, truly super!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 oz pasta
- 1 1/4 cups ricotta
- 7 oz bacon
- 1/2 cup grated Parmesan cheese
- 1 packet saffron
- to taste salt
- to taste black pepper
Steps
The pasta with ricotta and bacon with saffron is very simple and quick to prepare. First, heat the water to cook the pasta, in the meantime, prepare the sauce.
Sauté the bacon in a pan until it is well browned, set some aside.
Dissolve the saffron in a little pasta cooking water, put them in a jug along with ricotta, grated Parmesan cheese, black pepper, and blend with an immersion blender until you obtain a smooth and homogeneous cream.
Drain the pasta al dente and place it in the pot with the browned bacon, pour in the saffron ricotta cream and mix all the ingredients well. Only if necessary, add a little pasta cooking water to better blend it.
Plate the pasta with ricotta and bacon, adding the crispy bacon set aside on top.
Advice:
To prepare the pasta with ricotta and bacon, you can use either cow or sheep ricotta, I used the latter which has a more pronounced taste, while cow’s is milder. If you want the cream to be a more intense yellow, use two packets of saffron. Alternatively, turmeric works well too.
More ricotta pasta recipes HERE
