Penne with Saffron in Parchment Paper
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Penne Rigate | 320g |
| Saffron | 1 sachet |
| Grana Padano DOP (grated) | 100g |
| Smoked Pancetta | 150g |
| Fresh Liquid Cream | 180ml |
| Black Pepper | To taste |
| Fine Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 20g |
| Carbohydrates | 45g |
| Fat | 25g |
| Saturated Fat | 12g |
| Sodium | 560mg |
| Fiber | 2g |
Instructions
-
Prepare the Pancetta
- Slice the smoked pancetta into thin strips.
- Heat a non-stick pan over medium heat and sauté the pancetta until golden and crispy.
- Transfer the crispy pancetta onto a baking tray lined with parchment paper to drain any excess fat.
-
Create the Saffron Sauce
- In a skillet, pour the fresh cream and add the saffron. Stir gently using a spatula to dissolve the saffron evenly.
- Add the crispy pancetta to the skillet and mix thoroughly.
- Cook on low heat for about 5 minutes, ensuring the sauce is smooth and fragrant. Remove from heat and set aside.
-
-
Cook the Pasta
- Bring a large pot of salted water to a rolling boil. Add the penne and cook for 8 minutes, leaving it slightly al dente.
- Drain the pasta and transfer it directly into the saffron and pancetta sauce.
-
Combine and Adjust Flavors
- Toss the pasta with the sauce, stirring gently with a spatula for 2-3 minutes off the heat.
- Adjust the seasoning by adding fine salt and freshly ground black pepper to taste.
- Sprinkle the grated Grana Padano evenly over the pasta, ensuring every bite is coated with cheesy goodness.
-
Prepare the Parchment Packets
- Cut four sheets of parchment paper, large enough to wrap individual servings of pasta.
- Divide the pasta into four portions, placing one portion onto the center of each parchment sheet.
- Fold the edges of the parchment paper upwards and seal the packets securely by twisting or folding the ends.
-
Bake and Serve
- Preheat your oven to 375°F (190°C). Place the parchment packets on a baking tray, arranging them side by side.
- Bake for 10 minutes to allow the flavors to meld and intensify.
- Serve each packet directly on the plate, allowing guests to open their own fragrant bundle of saffron-infused pasta.
Pro Tips
- For added flavor, sprinkle chopped parsley or a drizzle of truffle oil before sealing the parchment paper.
- This dish pairs beautifully with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Enjoy this aromatic and indulgent dish, perfect for a special dinner or an elegant family meal!
