Fusilli Pepe e Zafferano
Black pepper and saffron pasta sauce
With two spices, a bit of butter and plenty of Parmesan, I created a last minute pasta sauce, full of colour and flavour.
My inspiration was the spaghetti Cacio e pepe, one of the most classical dishes from Rome. The flavour simply comes from cheese (cacio) and black pepper (pepe), but it is the addition of few tablespoons of starchy pasta water that creates the creaminess of the sauce. As I wanted a full creaminess, I cooked my pasta in a small amount of water to keep all its starch. I chose fusilli, as they are easy to stir, but any other short pasta would have worked.
This is a different way of cooking pasta, which needs care but gives an extraordinary final result.