Creamy Farfalle with Speck, Leeks, and Saffron

Creamy farfalle with speck, leeks, and saffron is a flavorful dish that combines the sweetness of leeks, the saltiness of speck, and the unmistakable aroma of saffron. Here is the recipe:

Ingredients

• 320 g of farfalle (or other pasta shapes if preferred)
• 200 g of thinly sliced speck
• 1 large leek or 2 small ones
• 250 ml of cooking cream
• Saffron powder or stigmas (a pinch or a sachet)
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (to serve)

Preparation

1. Start by cleaning the leek: cut the ends, remove the tougher outer leaves and rinse well under running water to eliminate any soil residues. Then, finely slice the leek.
2. Place a pan on the stove with a drizzle of extra virgin olive oil and add the sliced leek, letting it wilt gently over low heat for about 10 minutes without browning too much.
3. In the meantime, cut the speck into strips and add it to the pan with the leeks. Increase the heat and let it flavor for a few minutes.
4. In a small bowl, dissolve the saffron in a few tablespoons of warm cream or warm water, if you are using saffron stigmas. This step will allow the saffron to release its aroma and color better.
5. Add the cream to the pan with leeks and speck. Bring to a boil and add the dissolved saffron, stirring well. Lower the heat and let the sauce cook for a few minutes until it starts to thicken. Adjust with salt and pepper.
6. Meanwhile, cook the pasta in plenty of salted water following the package instructions to achieve al dente cooking.
7. Drain the farfalle and pour them into the pan with the sauce. Mix the pasta well with the condiment over low heat for a few minutes, so as to flavor it completely.
8. Serve the farfalle hot, with a sprinkling of grated Parmesan cheese on top.

Note:

This dish can be customized in many ways: for example, by adding a pinch of nutmeg to the cream or enriching the dish with peas for a touch of color and sweetness.

Bon appétit!