Saffron pasta (Cannarozzetti allo zafferano, region Abruzzo)

Easy to prepare, this recipe combines two typical ingredients of the regional cuisine of Abruzzo: the pasta without eggs and a valuable spice: saffron.

Ingredients (4 servings)

fresh cannarozzetti (if not available, use another type of pasta like ditali/ditalini) – 500 g

sheep’s milk ricotta – 300 g

bacon – 100 g

1/2 teaspoon of saffron

salt and pepper

grated parmesan cheese

Preparation

Dice the bacon, heat some oil on a pan and add the diced bacon and stir every now and then until cooked. Meanwhile bring a large pot of salted water to boil and cook the pasta. Add the ricotta to the bacon, season with salt and pepper and mix well together. When the pasta is cooked al dente, drain it and add it to the other ingredients in the pan, amalgamate all the ingredients and serve immediately. Sprinkle with grated parmesan cheese.