Pipe with Morels, Pancetta, Walnuts, Ricotta, Saffron

5 steps

Updated at: Mon, 19 Feb 2024 06:48:30 GMT

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Ingredients

4 servings

5 tablespoonsextra-virgin olive oil

1shallot

small, finely chopped

2 clovesgarlic

gently crushed

2 ouncespancetta

cut into 1/2-inch cubes

½ cupwalnuts

1 tablespoonItalian parsley

ly pped

½ teaspoonsaffron threads

soaked in 1/2 cup boiling water for 30 minutes

kosher salt

freshly ground black pepper

12 ouncespipe pasta

½ cupricotta

fresh, cow

½ cupParmigiano-Reggiano

grated

Instructions

Step 1

In a large pan over medium heat, warm the olive oil. Add the shallot and garlic and sauté for 2 minutes, stirring to avoid burning. Add the pancetta and walnuts, and cook for 2 minutes, stirring with a wooden spoon.

Step 2

Add the morels and continue cooking for 1 minute. Add the parsley, saffron water, and salt and pepper to taste, and continue cooking for another 2 minutes. Turn off the heat, but leave the pan on the burner.

Step 3

Meanwhile, in a large pot of boiling salted water, cook the pipe until al dente, drain, and transfer to the pan.

Step 4

Energetically stir in the ricotta, making sure the pasta is blended. Add two-thirds of the Parmigiano, and stir to combine.

Step 5

Plate in four bowls. Finish with additional walnuts, the remaining Parmigiano, and a drizzle of oil.