A quick and creamy egg-free version of carbonara: pasta with crispy pancetta and a sauce made with ricotta and saffron, emulsified with cooking water to achieve the right creaminess.
Bring plenty of salted water to a boil and cook the bucatini until al dente, following the indicated cooking time.
Meanwhile, heat a drizzle of oil in a frying pan and sauté the diced pancetta until crisp.
In a bowl, combine the ricotta with the saffron, grated Parmesan, and pepper; add a few tablespoons of the pasta cooking water until you obtain a smooth, soft cream.
Drain the pasta al dente, reserving some of the cooking water, transfer it to the pan with the pancetta, and mix.
Add the ricotta cream to the pasta and toss, adding more cooking water if necessary to achieve the desired creaminess.
Serve immediately, adjusting the salt and pepper if necessary.
Frying pan
Pasta pot
Bowl
Spoon
Italia
| Energy (kcal) | 292.11 |
| Carbohydrates (g) | 32.11 |
| of which sugars (g) | 2.13 |
| Fat (g) | 13.06 |
| of which saturates (g) | 5.98 |
| Protein (g) | 12.92 |
| Fibre (g) | 0.73 |
| Salt (g) | 0.63 |
