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Creamy Saffron Spaghettoni with Crispy Guanciale

This luxurious pasta dish showcases the delicate aroma of saffron, the richness of Pecorino Romano, and the irresistible crunch of crispy guanciale. The saffron-infused sauce envelops each strand of spaghettoni, creating a velvety texture that perfectly balances the salty, umami depth of the rendered guanciale fat. Originating from Italian culinary traditions, this recipe elevates simple ingredients into a gourmet experience. The slow rendering of guanciale ensures maximum flavor, while the reserved pasta water helps achieve the ideal creamy consistency. Whether served as a comforting meal or an elegant dinner centerpiece, this dish is a celebration of bold flavors and refined technique.

Main | Italian | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Spaghetti | Pot | Saucepan | Sieve | Tongs | Guanciale | Pasta | Pecorino | Saffron | Boiling | Sautéing | Stirring | Straining | Tossing | Comfort Food | Elegant Dinner | Weekend | Overnight | Slow
Time to complete

Prep

10min

Cook

20min

Wait

5min

Total

35min

Ingredients (Makes 4 portions)

Ingredients

  • 1 tsp saffron
  • 300 g / 10.5 oz spaghettoni
  • 150 g / 5.3 oz guanciale (skin removed)
  • 2 cloves garlic, crushed
  • 50 g / 1.7 oz Pecorino Romano, finely grated
  • 50 g / 1.7 oz butter
  • Freshly ground black pepper

For Serving/Garnishing

  • Reserved crispy guanciale
Nutrition Information (per 100g)
  • Calories: 320
  • Fat: 14
  • Protein: 12
  • Carbohydrates: 38
  • Fiber: 2
Directions

Infusing the Saffron

  • 1. Bring water to a boil and pour half a standard-size glass. Stir in the saffron and set aside to infuse.

Preparing the Guanciale

  • 2. Slice the guanciale into thin strips, ensuring the fat remains intact.

Rendering the Guanciale

  • 3. Place the guanciale strips in a saucepan over medium-low heat, allowing them to render slowly in their own fat without additional oil.

Straining the Fat

  • 4. Once crispy, strain the guanciale through a sieve, reserving the rendered fat in a bowl. Set aside the crispy guanciale for garnish.

Cooking the Pasta

  • 5. Bring 5 liters of water to a boil in a large pot. Add 1 tablespoon of sea salt and dissolve. Add the spaghettoni, ensuring it is fully submerged, and cook for 2 minutes less than the package instructions.

Preparing the Sauce Base

  • 6. Two minutes before the pasta is ready, heat the pan used for the guanciale over low heat. Add butter and crushed garlic, sautéing until golden.

Combining the Ingredients

  • 7. Transfer the al dente pasta directly into the pan using tongs. Reserve a mug of pasta water.

Creating the Creamy Sauce

  • 8. Add the reserved guanciale fat, avoiding any bitter residue. Stir well, then pour in the saffron mixture, allowing it to coat the pasta evenly.

Final Touches

  • 9. Turn off the heat and sprinkle Pecorino Romano over the pasta, along with half of the crispy guanciale. Toss to combine, adding reserved pasta water if needed to achieve a creamy consistency.

Serving

  • 10. Plate the pasta and garnish with the remaining crispy guanciale. Serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Use a splash of heavy cream for an even richer texture.

Alternative Proteins

  • Swap guanciale for pancetta or even sautéed mushrooms for a vegetarian twist.

Bold Flavor Enhancements

  • Incorporate a pinch of smoked paprika for a subtle smoky depth.

Cooking Pasta

  • Always cook pasta slightly under the recommended time, as it will continue cooking in the sauce.

Guanciale Preparation

  • Render guanciale slowly over low heat to achieve maximum crispiness and flavor.

Healthier Version

  • Replace guanciale with turkey bacon for a lower-fat alternative.

Saffron Infusion

  • Allow the saffron to steep in warm water for at least 5 minutes to extract its full flavor and color.

Seasonal Tweaks

  • Add fresh peas or asparagus for a spring-inspired variation.