top of page

Saffron Penne with Guanciale
& courgettes


Pasta (in this case penne)

Courgettes (large one)

Garlic (one clove)

Guanciale (cubes) 

Saffron (one packet)

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste



  • 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.

  • 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.

bottom of page