Bucatini with Zucchini Flowers, Guanciale, and Saffron – Traditional Italian Recipe

Bucatini with zucchini flowers is a traditional Italian dish that combines the sweet and floral flavor of zucchini flowers with the richness of guanciale and the delicacy of saffron. This simple yet flavorful recipe allows you to experience typical Italian ingredients, with bucatini pasta, savory guanciale, and a touch of saffron that adds a unique depth to the dish. For a complete culinary experience, here’s the detailed recipe, along with a drink suggestion to accompany the dish.

Origin of the Recipe Bucatini is a variety of long, thick, hollow pasta typical of Roman cuisine. Paired with ingredients like zucchini flowers and guanciale (an Italian cured meat made from pork cheek), this recipe embodies the simplicity and elegance of Italian cuisine. Saffron, also featured in the recipe, is a spice used in various regions of Italy, especially in Sicily and Sardinia.

Ingredients:

• 400 g bucatini pasta
• 8-10 zucchini flowers
• 200 g guanciale
• 1/2 teaspoon saffron
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, thinly sliced
• Crushed red pepper (to taste)
• Salt and black pepper, to taste
• Grated Parmesan, for garnish (optional)

Instructions:

Preparing the Zucchini Flowers:

1. Gently wash the zucchini flowers and remove the pistils inside.
2. If the flowers are long, you can cut the stems to keep only the floral part.

Cooking the Pasta:

1. Cook the bucatini in a large pot of salted water according to the package instructions, until al dente.

Preparing the Guanciale:

1. Remove the skin from the guanciale and cut it into slices, then into strips.
2. In a pan, heat the guanciale without adding any fat and cook it until crispy and golden.
3. Once cooked, remove the guanciale strips with a slotted spoon and set them aside. Keep the rendered fat in the pan.

Cooking the Zucchini Flowers:

1. In the same pan, add the garlic slices and sauté until slightly golden.
2. Add the zucchini flowers and sauté for a few minutes until tender.
3. Season with salt, black pepper, and crushed red pepper to taste.

Assembling the Dish:

1. Once the bucatini is cooked, drain the pasta, reserving a little of the cooking water.
2. Add the pasta to the pan with the zucchini flowers and gently toss to coat the pasta in the olive oil and flavors from the pan.
3. Add the saffron, infused in a bit of hot water to release its color and flavor, then incorporate it into the pasta.

Finalizing the Dish:

1. Mix everything well and cook for another 1-2 minutes to allow the flavors to meld together.
2. Serve hot and, if desired, sprinkle with grated Parmesan.

Drink Pairings: To accompany this delicate Italian dish, here are some drink suggestions:

• Italian White Wine: A Frascati or Pinot Grigio. These light and fresh wines will complement the dish's flavors perfectly without overpowering them, offering refreshing acidity.

• Light Red Wine: If you prefer red wine, a light Chianti or Pinot Noir would pair wonderfully with the salty guanciale and richness of saffron.

• Sparkling Water: For a non-alcoholic alternative, a chilled sparkling water like San Pellegrino can provide a nice contrast with the creamy texture of the pasta and the richness of the ingredients.

• Limoncello: If you’re looking for a more traditional Italian option, a well-chilled glass of Limoncello can provide a refreshing citrus note after each bite.

Additional Tips:

• You can add fresh herbs like basil or parsley for extra freshness.
• If you can’t find guanciale, pancetta can be used as a substitute, though the flavor will be slightly different.

Conclusion: Bucatini with zucchini flowers, guanciale, and saffron is a wonderful dish that combines the richness of pasta, the sweetness of zucchini flowers, and the depth of guanciale and saffron. With fresh and slightly spicy notes, this dish is perfect for a spring or summer meal. Paired with a good wine or a refreshing drink, it offers an authentic and unforgettable culinary experience. Buon appetito!