It’s kinda hard to go wrong doing a weekend in the Tuscan countryside, but one place we’re always game for is the restored hill town that is Castelfalfi resort. On a recent trip there, we had this pasta and I couldn’t stop thinking about it because it’s so simple and yet so genius. You pull apart burrata and make it into a quick cream, crisp some guanciale, and toss it with saffron for a pasta that’s decadent in the very best way. It’s so good we decided t just name it as it is,
The Mezzi Paccheri Pasta with Burrata Cream, Guanciale, and Saffron Recipe.
Mezzi Paccheri Pasta with Burrata Cream, Guanciale, and Saffron Recipe
- 8 ounces fresh burrata cheese
- 4 ounces slab guanciale, pancetta, or bacon minced
- 1 medium yellow onion minced
- 1 pinch saffron threads
- 8 ounces mezzi paccheri pasta
- Prepare the Pasta: Add the saffron to 1/2 cup of hot water and set it aside to soak for at least 15 minutes. Meanwhile, divide the burrata in half, then pull the interior out of the casing. Shred the casing into small strips and set aside. Place the interior in a small bowl and add a little of the burrata brine (the water from the container) and mix to make a cream (you want it about the consistency of melted ice cream).
- Cook the Pasta: Bring a large pot of heavily salted water to a boil over high heat when it boils cook the pasta 2 minutes short of the package directions. Meanwhile, heat a bit of oil in a large pan and add the onion and guanciale and cook until the guanciale is crisp and the onion is golden brown. Add the saffron water and stir to incorporate.
- Serve: Drain the pasta and add to the pan, stirring to incorporate and until the pasta is cooked to al dente. To serve, place the burrata cream in a serving dish then top with pasta and the guanciale strips then serve.