spaghetti abruzzesi

Spaghetti Abruzzesi


Spaghetti Abruzzesi

Today we are making a quick, easy, and delicious spaghetti recipe. We are calling it Spaghetti Abruzzesi. This is a recipe inspired by Abruzzo, its popular pasta recipes, and its renowned Zafferano or Saffron. If you like carbonara and enjoy saffron, you are going to really like this one. Let’s make it, shall we?

Ingredients (for 2 people)

one onion medium large
320g spaghetti like these curved ones
100g bacon cubed
Belmorso Extra Virgin Olive Oil
200ml cooking cream (I am using dairy free)
1 sachet saffron (mine was o.1 gr)
150 gr grated Pecorino Pepato cheese (or other cheese with black pepper corns)
salt and pepper
parsley, fresh or frozen


spaghetti abruzzesi

Start by peeling and cutting your onion into thin semicircle slices. Set aside.

spaghetti abruzzesi spaghetti abruzzesi

Grate your pecorino pepato cheese, and transfer to a bowl.

Boil the water for your pasta, as usual making sure the pot is big enough, and there’s enough salt. You don’t have to measure the salt, just be generous.

Drizzle plenty of Belmorso extra virgin olive oil, about 3 tablespoons, in a pan and add the onion to get that golden colour. Make sure your heat is not too high, otherwise the onion will burn.

spaghetti abruzzesi

Once the onion has taken some colour, add the bacon and mix. Leave to cook for another few minutes over medium heat.

spaghetti abruzzesi

Throw the curved spaghetti in the pot when the water is boiling, and make sure you mix them from time to time.

Add the cooking cream to the onion and bacon, mix. Then, add the saffron. Mix again and leave to simmer over low heat. Season lightly with salt and pepper.

When the pasta is ready, set aside some cooking water, drain it, and transfer it back to the same pot.

spaghetti abruzzesi

Pour the sauce over the pasta, add the cooking water, and the grated cheese. Mix well to combine. You’ll see the cheese melting, and you’ll smile at the gorgeous aroma :).

spaghetti abruzzesi spaghetti abruzzesi

Serve and sprinkle some parsley on top.

Buon Appetito.


Make sure you eat this right away, otherwise it will start sticking and drying, and you won’t enjoy it as much. Pour yourself a glass of wine, and enjoy. This is not ideal to save as leftovers. If you do, make sure to save more pasta cooking water for the next day, and heat in a pot. Alternatively, you can also make extra pasta sauce, blend it, and pour it on top of the leftover pasta. That way, the pasta will soak that sauce overnight and won’t stick as much. You’ll obviously have to reheat it, and don’t expect it to taste as good as when it was just made. It’s the nature of spaghetti and certain cheesy sauces.

Recommended Posts

chicken meatballs

Polpette in bianco (Chicken Meatballs)

This recipe was originally posted on our newest blog Belmorso. Whatever you call them, polpette or meatballs, chances are you really love them. It’s also likely that the only ones you have eaten are the Italian tomato ones. If that’s so, this recipe will help you change that. You’ll get to make and try another […]

potato gratin

Italian Potato Gratin

This potato gratin was originally published on our other blog Belmorso. It’s a delicious side dish to make for Sunday lunch, including Sunday roasts, and special occasions too. As most of our recipes, it features very few ingredients, all high quality of course. What to expect: when you bite into this potato dish your palate […]

banana bread

Italian Banana Bread with EVOO

This Italian banana bread recipe was originally published on our other blog It’s the perfect Italian breakfast style recipe; it’s easy, made in just over an hour, and only includes 10 simple ingredients. Did I mention it has chocolate? Here’s what to expect: a moist banana bread made with just a few high quality […]