Bucatini with squash blossoms, guanciale, and saffron

Bucatini with squash blossoms, guanciale, and saffron: a dish rich in flavors that brings together the gentleness of squash blossoms with the intense taste of saffron and the savoriness of guanciale. Here’s how to proceed:

Ingredients

• 320 g of bucatini
• 200 g of squash blossoms
• 100 g of guanciale
• 1 sachet of saffron powder or a few strands
• 1 small white onion
• Extra virgin olive oil
• Salt
• Black pepper
• Grated Pecorino Romano cheese (optional)

Preparation

1. Begin by cleaning the squash blossoms; remove the stalk and the internal pistils, then wash gently and dry with a clean cloth. Cut them into not too thin strips.
2. Cut the guanciale into small cubes or strips.
3. Peel and finely slice the onion.
4. In a reasonably large skillet, heat a drizzle of extra virgin olive oil and gently sauté the onion. Add the guanciale and let it cook until it becomes crispy.
5. Add the squash blossoms to the skillet and let them wilt for a few minutes. If using saffron strands, dissolve them in a bit of hot water before adding; if using powder, add it directly. Stir well to distribute the saffron evenly.
6. Meanwhile, bring a large pot of water to a boil, salt it, and cook the bucatini according to the package instructions for al dente.
7. Once the pasta is cooked, drain it while saving some of the cooking water.
8. Add the bucatini to the skillet with the sauce, combine a little cooking water to emulsify well and mix all the flavors together.
9. Serve hot, with a pinch of freshly ground black pepper and, if you like, a sprinkle of grated Pecorino Romano cheese.

Curiosity

Guanciale is a typical ingredient of Lazio cuisine, known for being used in classic recipes like Amatriciana and Carbonara. Its savoriness is perfect for highlighting the sweetness of the squash blossoms and the distinctive aroma of saffron. This dish presents a balance of flavors that makes it unique and delicious!

Happy cooking and above all, enjoy your meal!