Categories: pasta-pasta sauces- pizza

Ingredients

• 1 cup dry white wine
• 2 cloves crushed garlic
• 1 tsp. saffron threads
• 1 cup cream
• salt and white pepper
• 3 Tbsp. olive oil
• 1/4-1/3 lb. pancetta or meaty (not fatty) guanciale, diced into 1/4-inch pieces
• 1 lb. spaghetti or linguine
• 1/2 cup grated Parmigiano-Reggiano, plus more for passing
• 1/2 cup grated Pecorino Romano, plus more for passing
• Finely chopped flat-leaf parsley, for garnish

Directions

1. Bring a large pot of water to boil for the pasta.
2. In a small saucepan, heat the wine, garlic and saffron over medium until the wine is reduced by half, about 5 minutes. Add the cream and season with salt and white pepper. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the sauce is reduced by about half, about 10 minutes.
3. In a large skillet, heat the olive oil, three turns of the pan, over medium. Add the pancetta and cook, stirring often, until lightly browned, about 5 minutes.
4. Salt the boiling water, add the pasta and cook to al dente. Add a ladleful of the starchy pasta water to the pancetta in the skillet. Drain the pasta and transfer to the skillet. Discard the garlic from the saffron sauce; add the cheeses and stir until smooth. Pour the saffron sauce over the pasta and toss to combine. Adjust the seasoning and top with more cheese and the parsley.

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