Pasta With Ricotta And Saffron

• 11 ounces (320 grams) short, ribbed tube pasta such as penne, ditalini or mezze maniche
• A pinch of saffron threads infused in a few tablespoons of hot water
• 2 tablespoons olive oil
• 3 1/2 ounces (100 grams) guanciale (pancetta or fresh bacon can replace if unavailable)
• 11 ounces (320 grams) firm, fresh ricotta (sheeps milk ricotta is preferable)
• Salt and pepper to taste
• A handful of Pecorino cheese (or Parmesan or Grana if unavailable), to serve

1. Boil the pasta in a large pot of salted water until al dente.
2. Meanwhile, prepare the saffron by leaving the threads to infuse in a cup with a few tablespoons of hot water. Heat the olive oil in a wide skillet and, over medium heat, cook the guanciale, diced, until golden brown and the fat has turned translucent. Drain on kitchen paper.
3. When the pasta is cooked and drained (save some of the cooking water just in case you need to loosen the dressing), add it to the skillet where the guanciale was cooking. Toss quickly with the saffron infusion, guanciale and fresh ricotta, until combined. Season with salt and pepper. Serve immediately with Pecorino cheese.

short, water, olive oil, bacon, firm, salt, handful of pecorino cheese

Taken from food52.com/recipes/28618-pasta-with-ricotta-and-saffron (may not work)