Total Time: 20 minutes

Cannarozzetti allo Zafferano

Cannarozzetti allo Zafferano

Cannarozzetti allo zafferano is a typical recipe from Abruzzo with basic ingredients typical of the region. Saffron  adds an interesting aromatic conclusion.

Cannarozzetti are short fat tubes of pasta.

Ingredients for 4 people:

  • 1 pound cannarozzetti
  • 4 ounces guanciale
  • 10 ounces ricotta
  • 1 sachet saffron (1/2 teaspoon)
  • Salt and pepper



Use a large pan where you’ll mix pasta. Cook guanciale, no oil necessary, or use very little,

Toss cooked cannazzoretti into pan to flavor. Add ricotta, saffron and pepper. Some water saved from pasta may be necessary to smooth mixture. Mix well. Check for salt and serve.


Note: bacon could be a substitute for guanciale. Ricotta should be from sheep.

More Italian pasta recipes from Italy’s regions

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