Courgette, pancetta and saffron pasta


Daft bat, but you can perhaps forgive Trota for getting a little carried away…

Courgette, pancetta and saffron pasta

saffron pasta

Fidget is clearly motivated more by the rumble of his stomach than any warm feelings; look closer, and these are no ordinary flowers – they are saffron crocuses!

Seems Fidget wants Trota to make one of his favourite dishes – pasta with courgettes, pancetta and saffron. So with their own homegrown saffron (grazie Piero!) in hand, and Trota back with the script, here’s how. Start by washing and preparing your courgettes (four small ones seem about right for two people and the small dog) removing the middle part with the seeds and chopping julienne-style. Gently fry until cooked and golden. Set aside and keep warm.

In the same pan fry 100g pancetta (cubed) until cooked and golden. Meanwhile, bring a pan of water to the boil and cook your pasta. Medium-size frilly pasta is ideal (reginette delle Langhe is a cartoon kitchen staple).

When the pasta is almost done, finish your sauce: add a couple of tablespoons of cream to the pancetta and a good pinch of saffron strands, stir and cook gently. Reintroduce the courgettes. Combine well then add your drained al dente pasta. A good stir and… a tavola, è pronto!

A real crowd pleaser. And imagine Trota thinking that the flowers were just for her…