Tubettoni Rigati with speck and saffron. Creaminess and Crunch in One Dish!
A first course that wins you over at the very first bite: Tubettoni Rigati with speck and saffron is the perfect blend of creaminess, aroma, and flavor. The delicacy of cream meets the intensity of saffron, while crispy speck adds a bold and irresistible touch. A simple dish to prepare, yet one that can turn any meal into a special moment.
- Tempo di preparazione5 min
- Tempo di cottura15 min
- Tempo totale20 min
Ingredients (serves 2)
For the dressing
- 75 g of Speck, cut into strips (to be used as garnish)
- 30 g of grated Parmesan cheese
- 100 ml of Fresh Cream
- 1 Sachet of Saffron
- Black pepper to taste
- Salt to taste
For the pasta
- 160 g of Glutiniente Tubettoni Rigati pasta
- Water
- Salt
Method
In a large skillet, heat a drizzle of extra virgin olive oil, then add the fresh cream. As soon as the cream begins to warm up, stir in the saffron sachet and mix well to fully dissolve it. Let the sauce simmer gently over low heat for 2–3 minutes, stirring continuously. It should become smooth, velvety, and fragrant. Season with salt and black pepper to taste. The result will be a rich, golden-hued cream with an irresistible aroma.
Meanwhile, bring a large pot of salted water to a boil and cook the Tubettoni Rigati for about 15 minutes, stirring occasionally. Drain the pasta al dente, reserving a ladle of the cooking water.
Transfer the pasta to the skillet with the saffron cream and toss to combine. If the sauce is too thick, add a bit of the reserved cooking water to achieve a creamier texture. Stir in the grated Parmesan and mix until it’s fully melted into the sauce.
Plate the Tubettoni, finishing with the crispy speck and a grind of black pepper.
Each bite is a perfect balance of creamy richness and smoky crunch.
Enjoy your meal!
