Torchietti with Walnuts, Bacon, and Saffron Cream

Ingredients:

• 320 g of Rustichella d’Abruzzo Torchietti
• 150 g of smoked pancetta, diced
• 100 g of walnuts, coarsely chopped
• 1 packet of saffron
• 200 ml of fresh cream
• 1 small onion, chopped
• Rustichella d’Abruzzo extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Preparation:

1. Cook the pasta: In a large pot, bring plenty of salted water to a boil. Add the Torchietti and cook according to the package instructions until al dente.
2. Prepare the saffron cream: In a small saucepan, heat the cream over low heat. Add the saffron and stir well. Continue to cook for a few minutes until the cream slightly thickens. Season with salt and pepper. Remove from heat and set aside.
3. Cook the bacon and walnuts: In a large skillet, heat a drizzle of extra virgin olive oil. Add the chopped onion and sauté until it becomes translucent. Add the pancetta and cook until it becomes crispy. Finally, add the chopped walnuts and stir for a couple of minutes.
4. Combine the pasta: Drain the Torchietti and add them to the skillet with the pancetta and walnuts. Mix well to combine the ingredients.
5. Add the saffron cream: Pour the saffron cream over the Torchietti and gently stir to evenly distribute the sauce.
6. Serve: Plate the Torchietti and, if desired, sprinkle with grated Parmesan cheese and chopped fresh parsley. Serve hot and enjoy!

Bon appétit!