By Gabriele Caglio
Pasta - Salame, pecorino and saffron
7 steps
Prep:10minCook:25min
Pasta is one of the most famous Italian dishes. It is easy to make and most of the times all the ingredients are sitting in the fridge. This sauce is made with salame, pecorino and saffron.
Updated at: Thu, 17 Aug 2023 04:42:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
30
High
Nutrition per serving
Calories676.3 kcal (34%)
Total Fat36.2 g (52%)
Carbs60.8 g (23%)
Sugars2.6 g (3%)
Protein26.5 g (53%)
Sodium1770.4 mg (89%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Mince the shallot.
Cutting Board
Knife
shallot5gStep 2
Slice the salame in thick slices and then in small cubes.
Cutting BoardKnife
salame35gStep 3
Prepare the pasta. Cook it in salty boiling water as long as indicated on the box. For this dish, it might be better to choose a short type of pasta.
While the pasta is getting ready, prepare the sauce.
Pot
CooktopHeat
pasta80g
water
saltStep 4
Pour a couple of spoon of olive oil in a pan and ease down the shallot and the salame. Cook it on low heat for ten minutes and then add a spoon of boiling water from the pasta.
CooktopHeat
Pan
olive oilsalame35gshallot5gStep 5
Mix a spoon of boiling water from the pasta with the saffron. Whisk until the saffron is completely melted.
Bowl
Whisk
Spoon
saffronStep 6
Mix a spoon of boiling water from the pasta with the grated pecorino. Whisk until the cheese is completely melted.
BowlWhiskSpoon
grated pecorinoStep 7
Strain the pasta and put it in the pan with the salame, add also the saffron and the pecorino mixture. Stir for a couple of minutes. If the pasta gets too dry add a couple of spoon of boiling water. Serve adding some more grated pecorino cheese.
CooktopHeatgrated pecorinoNotes
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