Tagliatelle with wild asparagus, bacon and saffron

Tagliatelle with wild asparagus, bacon and saffron

A refined and fast main course

A refined and fast main course, perfect for those who, while not having much time to spend in the kitchen, do not want to give up the most genuine flavors.

Fundamental Step: dip the Bio saffron pistils in half a glass of hot water, leaving them to infuse for about 3-4 hours, stirring occasionally.

After cutting the onion into thin slices, fry it in a pan with a little olive oil, adding the asparagus and the bacon cut into strips and a little cooking water.

Once browned and after having almost completely absorbed the water, add the white wine.

Meanwhile prepare the pasta, keeping the right amount of cooking water. Once ready, sauté in the pan, adding the saffron, pepper, thyme, a bit of grated lemon peel and the pasta water. Serve with a drop of olive oil.

Ingredients for 4 people

  • Tagliatelle 250 grams
  • 1 red Tropea onion
  • 150 grams of asparagus
  • Bacon
  • 1 glass of white wine
  • Extra virgin olive oil as required
  • 1 lemon
  • 2-3 sprigs of thyme
  • Salt to taste
  • Pepper to taste
  • Saffron in organic pistils (approximately 0.10 grams)