Fresh Fettuccine with Zucchini, Pancetta and Zucchini Flowers
20 oz. pancetta, diced
1/4 tsp saffron threads, toasted
2 tsp kosher salt
1 lb. zucchini, cut into 2 inch matchsticks
24 zucchini flowers, stems trimmed off and flowers stigmas removed
1 onion, diced
3 cups hot pasta water
1 cup scallions, chopped
2 tablespoons Italian parsley, chopped
2 large egg yolks
1 lb. fresh pasta
1 cup Pecorino cheese, grated
Start the pasta water to boil.
To toast saffron threads, place them on a metal spoon and hold over heat just for a few seconds until they become fragrant. Gently pour thread into a small bowl with 2 tablespoon hot pasta water, and let steep.
Brown pancetta in a large pot. Add the onions and saute to translucent but not brown, then add scallions and salt, stir. Over high heat add the zucchini, stirring to release its juices. Let boil and reduce for a couple of minutes, don’t let pan become dry. Ladle in 2 cups hot pasta water to the pot, stir in saffron thread with liquid and parsley. Bring to boil and reduce heat to a simmer. Meanwhile add salt to boiling pasta water and cook pasta to just al dente. Remove the pasta and drain. Add to sauce pot and toss. Lightly whisk the egg yolks with 1/4 cup pasta water and pour over pasta , toss. Add grated cheese and toss again and serve.