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Fusilli "risottati" with saffron

Ingredients for 4 people

360 g of fusilli
125 g of sweet pancetta
The chopped half onion
A bag of saffron
Vegetable broth
Parmesan cheese
Extra virgin olive oil


20 minutes

  • Prepare the vegetable stock and keep it warm
  • In a pan with low edges put the sweet bacon that you will cut into cubes
  • Brown it until all the fat comes out and eventually eliminate it
  • At this point add the onion and stir
  • Cook until it reaches a nice browning point
  • Add the fusilli, stir and add salt
  • Start cooking pasta and start to wet it with a ladle of broth exactly as you would for a risotto
  • Add the saffron bag and continue until cooked, taking care to keep it al dente
  • Turn off the heat and stir in extra virgin olive oil and Parmesan cheese at will.
Fusilli "risottati" with saffron