Spaghetti with Speck, Cream, and Saffron

Name: Spaghetti with Speck, Cream, and Saffron
Total time: 1500 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 9 oz pasta (250 grams); 4 oz speck, cut into strips (120 grams); Extra-virgin olive oil, salt, and black pepper, to taste; Grated Pecorino cheese, to taste; 1 packet saffron; 1 small onion; 3/4 cup heavy cream (200 ml)

Maria Antonietta Lovecchio @MAL80

This recipe uses heavy cream, but since I didn't have any, I made an alternative version.

Maria Antonietta Lovecchio @MAL80

This recipe uses heavy cream, but since I didn't have any, I made an alternative version.

Saved

Ingredients

25 minutes

Serves 3 servings

9 ozpasta (250 grams)
4 ozspeck, cut into strips (120 grams)
Extra-virgin olive oil, salt, and black pepper, to taste
Grated Pecorino cheese, to taste
1 packetsaffron
1small onion
3/4 cupheavy cream (200 ml)

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Steps

25 minutes

1

Cook the pasta in a pot of boiling salted water. Meanwhile, finely chop the onion and sauté it in a skillet with a couple of tablespoons of olive oil. When the onion becomes translucent, add the speck and cook until crispy.
2

Dissolve the saffron in about 1/4 cup of the pasta cooking water.
3

Add the cream, pasta, and saffron to the skillet with the speck. Mix well to combine all the ingredients over high heat for a couple of minutes. Sprinkle with grated cheese and serve.