• Peel the courgettes, wash them and cut them into very thin slices.

 

• Peel and chop the garlic clove.

 

• Heat a few tablespoons of oil in a large pan and brown the garlic. Then add the courgette slices, a generous pinch of salt and ground pepper and continue cooking over a medium heat.

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• In the meantime, in a small frying pan, brown the cubes of guanciale without seasoning for a few minutes over a high heat. When they are golden and crispy, transfer them to the pan with the courgettes.

 

• While the vegetables are cooking, cook the pasta in plenty of boiling salted water flavoured with saffron. 

 

• Drain the pasta when it is "al dente" and toss it for a few moments in the sauce pan. Mix all the ingredients together well.

 

• Serve the pasta with courgettes, bacon and saffron on individual plates.