This PASTA with SAFFRON Is So Easy You'll Make it All Year Round

[@vincenzosplate]

Hi guys I made a mistake with the teaspoon translation and wrote 6gr but thats definitely too much. A teaspoon of saffron is not 6gr. Sorry for this

[@kamiros9739]

Yea 5 grams of Safran would be 50 Euros in my nearby supermarket 😂

[@SM321_]

1 teaspoon of saffron is 0,5g. Saffron is very light

[@mcarroll4617]

Nutrition is poor in these pasta dishes

[@timothyaugustine7093]

​@@mcarroll4617 Then don't eat it or make it healthy full of vegetables like zucchini and balanced with the meat of your choice

[@kamiros9739]

@@Viccyvictoroh true, @vincenzosplate I'm not hating but according to credible websites, dosages of 5 grams and more can indeed be poisonous!

[@KeithPhillips]

I was just looking for recipes using saffron the other day. This is awesome!

[@vincenzosplate]

Perfect timing. I am so happy. Enjoy it

[@SassyCindy]

Oh I am salivating over here! Thank you for using saffron. My mother always made saffron risotto. Your videos are very entertaining! 😄

[@vincenzosplate]

Glad to hear that this video brought back warm memories to you❤

[@hansdampf4055]

Saffron is downright magical. wonderful recipe! I like to cook Spanish and therefore I always have saffron in stock. 👍

[@vincenzosplate]

Will you give a try to my recipe? 😄

[@hansdampf4055]

@@vincenzosplate I would like to! The problem is "Guancale". I can't get that anywhere here. But I will try it with very fatty bacon from the "straw pig". I know - this is not original. But I think it will be quite good. One more word about the "straw pig": "Pigs that are kept on straw grow up in a particularly species-appropriate way. According to their natural instinct, the curious animals can rummage underground and snuggle up to their fellow Growing up pain-free and with little injury move confidently on soft straw instead of hard slatted floors Happy pigs - good meat - satisfied farmers"

[@elayjayudny9741]

Hi there, Vincenzo. I have been cooking for 70 years, with a great interest in food and cookery and you are the first Italian chef I have ever watched on TV or on UTube who has actually made me salivate 😋 I love your cooking and presenting style - like a normal home cook and not some poncy chef! Jamie - OK for youngsters, but I’m not his target market. (And I will not even mention the R word chef 😮) I have to confess that I’ve always thought of Italian food as fast, simple, cheap and not very exciting - please forgive me, I just haven’t been doing it right, probably because my favourite cuisines are Middle Eastern and Thai. I was brought up on inexpensive food, well done and that is exactly what your cooking is - it contains the two ingredients that can’t be bought- love and care ❤ Having watched a few of your videos I went straight out and bought some Liguori pasta and it was a revelation. Cheap supermarket pasta does not go creamy and there is no comparison. I’ve used it so far for with ricotta and spinach and with broccoli and I intend working my way through your recipes. I need to seek out some good quality mozzarella and I already share your love of Pecorino. So thank you for starting me on a new food journey - you can teach an old dog new tricks 😊 BTW Just ignore any negative comments - these people have no friends and no interests in life and get their kicks by being unpleasant - they are the minority and not worth the time of day. Very best wishes to you and your family from Granny Johnson in Scotland 🥰

[@scotthanson7840]

What an awesome comment. So nice to see such pleasant feedback on-line. I always felt that pasta was just pasta. Boil it in some salt water, add some butter and toss on some sauce. Vincenzo has absolutely opened my eyes to some exciting recipes.

[@paulmcdonald9592]

Good job. You keep it accesible. If we could only have high school courses like this. People will live longer and enjoy. Thank you.

[@vincenzosplate]

You're welcome! I hope you stay tuned for more delicious recipes 😊

[@pointlessmanatee]

the point of high school is definitely not to make people healthy or happy, it's to propagandize you and crush your soul

[@xaviestoc7738]

Growing up in Sweden, saffron with its flavour and smell, has for me been associated with Christmas (for example lussekatt). So thanks Vicenzo for introducing this! I might have found a Christmas pasta .. for this part of the world 😊😊

[@maxmoritz1059]

Pasta with Saffron! Amazing idea! I got some saffron as a gift but I did not know any recipe with saffron. Now I know which recipe to try next. Thank you Vincenzo!

[@vincenzosplate]

Now you know what to do with that beautiful saffron my friend. Enjoy! 😊

[@maxmoritz1059]

@@vincenzosplate Thanks a lot! 🤗

[@scotthanson7840]

Thank you so much Vincenzo. I live in a rural area with no access to guanciale or pecorino, so I used bacon and freshly grated parmesan. The saffron was heavenly. I would love to try this with your actual ingredients. This has to be one of my favorite @vincenzosplate recipes. Served with fresh bread and pork schnitzel. This is an absolute treat. I have shared this video with my adult children and my six sisters.

[@franklarosa230]

Grazie Vincenzo!! I have just added this recipe to the list of ones I already made of yours!! Every time I serve one of your recipes, I say, " From Vincenzo's Plate to Francesco's Plate to your tummy, because it's so yummy!!!!" My girlfriend loves it and my kids get a kick out of it. But seriously, thank you for all of your wonderful recipes!! 😊😊❤❤

[@johnpartipilo1513]

I really like the Idea of carbonara with saffron. Your carbonara recipe is a regular dish in this house. Any twist you can add to it I am sure will be delicious. Can't wait!

[@vincenzosplate]

Thank you John. Its nice to play to dishes in your own kitchen while respecting the traditions. I really love the saffron flavours with spaghetti

[@dale1956ties]

Looks delicious as always. Thank you Vincenzo.

[@vincenzosplate]

My pleasure! I hope you give a try to the recipe 😊

[@jc42100]

Avicenzo, that looks absolutely amazing.Perfection perfection just like everything that you cook

[@ayhamalaya1686]

nice touch adding the saffron Vin

[@vincenzosplate]

Glad you liked it 😊

[@aycanseveral3704]

Hi Vincenzo this is my next pasta dish looks so delicious hope I can make it as good as you God bless you and your beautiful family grazie

[@sheryljeanne]

This looks wonderful. Can't wait to try it

[@vincenzosplate]

Happy to hear that I made you curious about this recipe! Happy cooking 😊

[@EARTHMUSIC3]

Vincenzo, that looks SO good that I've added it to my deathbed menu! Grazie!

[@alexbennettbenefit366]

Love the video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest the pasta looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️ pasta is my favourite food i love making it

[@vincenzosplate]

Thank you my friend, your support means a lot for me 😊

[@ivse9696]

Looking mouthwatering and great - wonderful recipe 👍👍👍

[@vincenzosplate]

Happy you liked it 😄 Stay tuned for more delicious recipes 😊

[@Kathleen58]

This looks really good!

[@bdavis7801]

Thank you for this!

[@Miranda-c6q]

Excellent dish Chef!!! I imagine there are many from the states that love you’re using butter.

[@vincenzosplate]

Hopefully, I'm waiting for your guys' feedback 😊

[@stephengardiner9867]

Saffron is surprising in its ability to flavor dishes considering its miniscule amount added. You are correct in advising to buy actual saffron strands rather than powdered as that is very often "faked". I like the adaptability of this recipe to be altered with the addition of things like asparagus , zucchini or even shrimps. It might be worth while trying it with mussels! This one I will try.

[@fjrevoredo]

I prepare a similar dish the other day, just without the guanciale. It was amazing.

[@krislong9338]

Awesome. Definitely trying this soon. Gotta decise where to source my saffron first.

[@argonwheatbelly637]

My baby girl turned 12 this morning and wanted Bolognese for brunch. Her brother (8) asked about the water I took from the pasta pot, and I told him that it's magic water. I reserve some, because I tend to reduce the sauce a little bit extra, and then use the pasta water to redilute it, but then as that part reduces, the starch tightens up the sauce, and it sticks to the pasta better. Save that pasta water.

[@vincenzosplate]

Thanks for sharing your cooking secret 😊

[@sO_RoNerY]

And you were what, waiting for a happy birthday wish from Vincenzo? Sheesh.

[@argonwheatbelly637]

@@sO_RoNerY : No. Starch-sharing. 😊

[@AldrianAndriano]

Sarap naman nyan idol, love from philippines😊

[@joeyk5]

This looks delicious thank you

[@vincenzosplate]

My pleasure! I highly recommend you give it a try 😊

[@60frederick]

My rating. I am hungry, very hungry! Thank you very much, Vincenzo, for sharing your video with us.

[@vincenzosplate]

My pleasure! I hope you stay tuned for more delicious recipes and cooking tips 😊

[@gbc6422]

😂😂😂 “my rating: I am very hungry”

[@bringer666]

Yummmm. I am going to make this tonight for dinner.

[@vincenzosplate]

Hope you enjoy😋

[@bringer666]

@@vincenzosplateIt was fabulous. I will be making it again.

[@kaybrown4010]

I can’t wait to make this! ❤

[@vincenzosplate]

Happy to hear that you'll try this recipe! I hope you enjoy it as much as I did 😊

[@davidmaisel8062]

I like the concept! It's definitely not a budget meal, but 100% worth it.

[@doninnocente2301]

Love THIS!🥰🥰🥰

[@vincenzosplate]

Yes! Its delicious! have you tried to make it? www.vincenzosplate.com

[@EatCarbs]

Wow.. that looked really good. I need to find some guanciale and make this. Thank you for the video

[@vincenzosplate]

My pleasure! Happy to hear that you'll recreate this recipe 😊

[@anonymous-s5y3]

That does look good

[@Oppps88]

Man I would love to travel to Italy for you to teach me some pasta recipes and hwo to cook them the way you do, Italian style! haha! You're doing great stuff there Vincenzo :)

[@NadiaJoseph]

It came sooo tasty and beautiful, unfortunately wr dont have Guancialle so i use diced pancetta and it came soooo tasty, grazie miller❤

[@samuelgalici3604]

Way to go Vincenzo! Bravissimo!

[@vincenzosplate]

Thank you! 😁❤️

[@KraggleZord]

You always inspire me to get my hands dirty and make pasta the tried and true way, you inspire!

[@vincenzosplate]

Thank you so much for the kind words of support my friend! It means a lot to me 😊

[@bobbicatton]

What a fantastic recipe! It sure takes buttered noodles to a whole new level👍😊

[@vincenzosplate]

Oh yeah! I hope you give a try to the recipe 😊

[@camaro8570]

Yeah gonna have to try this one. Cant remember when i used safron ever. Thanks for the great idea.

[@vincenzosplate]

Any time! I hope you enjoy! 😄

[@pointlessmanatee]

if you want to use saffron jean pierre has a good recipe. butter poached salmon

[@anthonyreginato4350]

Nice going to make it Sunday dinner

[@vincenzosplate]

Happy to hear that I inspired you to tey this recipe, let me know how it will turn out 😊

[@Micantropo78]

I love make saffron pasta but with tuna and zucchini 🤤

[@FishareFriendsNotFood972]

I just got a gift of fantastic saffron for my birthday, excited to make this with it 🙂

[@vincenzosplate]

I hope you enjoy this recipe as much as I did! 😁💛

[@stanislavkrajcovic3807]

Bravo Vincenzo, this dish looks amazing, I am sure it is delicious, thank you for sharing the recipe with us :)

[@vincenzosplate]

You're welcome! I hope you stay tuned for more delicious recipes 😊

[@rhysjackson2597]

Pasta saffronara? Yes please!!! 😁 looks so damn good, will give this a go.

[@alexlewis8468]

Only had pancetta to hand and added finely diced carrot and chilli flakes to the butter ans garlic - can confirm that I like this better than carbonara for sure - so easy, so creamy!

[@springbloom7582]

Hi Vincenzo - Great job! I would love to see you make carbonara with saffron!

[@vincenzosplate]

Stay tuned for the saffron carbonara 👨‍🍳

[@springbloom7582]

@@vincenzosplate I can’t wait!

[@Natalie-health-wellness]

Ohhh very interesting… I’ve never used saffron at home, as a chef at work a did a few times, but I’ve never really known what the actual flavour is all about… I think I need to use it myself and see. This is a great recipe to start with. Yummmm I would love to see some recipes using truffle from you Vincenzo…. I once made your carbonara and added heaps of truffle …. It was divine

[@greeeenhorn]

That looks awesome, I absolutely have to try cooking that dish. I really love saffron, I know it well from Middle Eastern cuisine. I would however try to grind the saffron before putting it into the hot water, that way the extraction should be better and faster. In the Middle East, people are using special pestle and mortar kits just for saffron (they are usually made out of brass) to grind the saffron (freshly grind of course in order not to lose the beautiful aroma). In order to help the grinding process, people sometimes add a few grains of sugar. Also, I believe the weight of the saffron show in the video can't be correct: 5.7 g seems way too much for the amount shown when comparing it to the size of the typical 3g or 5g packages that you see in the stores.

[@pointdexter5215]

Just saw fresh saffron at the store a few days ago, maybe it's a sign!

[@vincenzosplate]

Hahah yeah it totally is! You should give a try to this recipe 😊

[@davidstoughton3257]

I get so hungry watching your videos!!!!!!!!!!!!!

[@vincenzosplate]

Hahah that's a sign that you ahould try my recipes 😊

[@davidstoughton3257]

@vincenzosplate I plan on it and i have!!! I will try one every time I watch you. I have learned so much about AUTHENTIC italian cooking from your channel as well as Pasquall Shiarappo, Pasta Grammer and Jesse, and Allesso's channels. Unfortunately my Nonna passed when I was 9 years old so I was never lucky to learn as much as I wished I could have but I know how to make her roast chicken with crispy potatoes and her ravioli fillings of cheese, meat ricotti and spinach and chicken and ricotti recipes as well as her pasta recipes. Love your channel!!!!!!!

[@wyldchyld1166]

Oh my! That looks amazingly delicious! Vincenzo, will you adopt me please?! 😂😂

[@vincenzosplate]

Hahahahah since I can't, I film these videos for you guys! If you give a try to this recipe, let me know how it turns out 😊

[@steveday4797]

Looks awesome 👌

[@vincenzosplate]

Tastes even better! You should give it a try 😊

[@joshuakolton9955]

I had udon carbonara last week in Tokyo. Oh man, so good and my first try for carbonara!

[@vincenzosplate]

Glad you enjoyed! 😊

[@AmyLSchulte]

Might try this!

[@vincenzosplate]

Enjoy! 😊

[@dannythemann6]

Interesting! I definitely wanna try this recipe! Afterwards, I'll probably experiment how to put saffron in carbonara while still obtaining the creaminess

[@vincenzosplate]

Glad to have inspired you to give a try to this recipe! Let me know how it will turn out for you😊

[@TravelFoodCook7582]

Ohhh i really want to make it yummmmyyy❤

[@vincenzosplate]

I highly recommend you do😊

[@sorv5790]

That looks magnificent, Vincenzo! I'm definitely trying this. On my side, I can't stand cheese (don't hurt me!) so what I do usually is I cook pasta with much less water so it gets very starchy and when I add it to the oil I get a great emulsification for the sauce without the cheese. :)

[@vincenzosplate]

Glad you have found a way to make the pasta creamy without adding the cheese! I hope you enjoy this recipe 😊

[@sergiomartin8935]

Is it an traditional Italian dish (with Italian name)? Or just a new great invention of yours? It follows your motto: simplicity at its best 😉 The original yellow color of the original Spanish "Paella" comes from Saffron too. To cook it I also do the trick to dissolve it first in warm water... but I never left the Saffron rest for such a long time in water. Great advice, to leave it rest for some hours to extract even more flavors from it. It is an expensive ingredient and one has to get the most of it 😁

[@sealter9381]

Vincenzo! What do you think about Sardinian cheese casu marzu? Kind regards! Thank you for the video!

[@vincenzosplate]

I still have to try this cheese my friend 🧀

[@harshil9270]

to get better infusion of saffron i use ice and saffron that ive grinded down and that usually results in a good flavour and colour balance and basically just let the ice melt

[@vincenzosplate]

Thanks for sharing this valuable tip 😊

[@Kenny-woz-ere]

I use bucatini pasta when making carbonara 😊

[@joewanecki2402]

Looks delicious! How about a recipe for that cake you were talking about? That sounds amazing! Thank you again for another great recipe!!

[@vincenzosplate]

Happy to hear that you liked this video, will you give a try to the recipe?

[@joewanecki2402]

@@vincenzosplate definitely! I have cooked many pf your recipes before! Mushroom and burrata pasta is a firm favourite. I use 2 packets of mixed mushrooms that contain 7 different types, incredibly tasty!

[@alexbennettbenefit366]

Love the video

[@vincenzosplate]

Glad you enjoyed ❤

[@HefCornelis]

"I absolutely love your recipes and have learned so much from you that I now use in my kitchen every week. I was curious what brand of pans do you use? Also, I just noticed-are you using a plastic cutting board?"

[@Vynjira-chan]

It looks so freaking good, I've just started watching it.. but I might have to stop and make some food first because it's making me so hungry.

[@vincenzosplate]

I hope this video made you curious to try the recipe! 😁

[@Vynjira-chan]

@@vincenzosplate Absolutely, whenever I'm looking for an Italian recipe to make, the first place I check is your KZbin channel. (Pasta Grammar is a very close second).

[@wadethemercenary.3730]

Vincenzo this has to be your fattiest pasta dish but will definitely try it cuz it looks amazing

[@BrendanAus]

Awesome. Guanciale source in Aus?

[@jamesmansion2572]

I'll give it a try - I like Eva's saffron and cream cheese cheat. I even tried it with safflower (since I had some, and its very cheap) - the colour was there but the taste was off. Its worth shopping around for saffron, I was in a british supermarket recently and they had saffron on two isles, one was half the price by weight of the other: the cheaper brand was in the 'international cuisine' and the expensive was own brand I think, or at least in the same rack.

[@vincenzosplate]

Happy to hear that you're willing to try this recipe. Please let me know how it will turn out for you 😁👨‍🍳

[@kyproset]

Interesting, I'll try it. What I'm really waiting for is saffron carbonara.

[@vincenzosplate]

Stay tuned my friend 😄

[@reguengos15]

​@@aris1956 and there is a very good reason.... €€€

[@reguengos15]

@@aris1956 for sure, i should have said Primarly money, since carbonara is, originally, not from noble origins, but, for sure, carbonara is already very rich flavourwise by itself. Damn pasta is my perdition....😅

[@TNothingFree]

"Be generous with Saffron" dude thinking we're millionaires.

[@fredcapr]

@vincenzosplate what size fry pan did you use?

[@Ares-ru3hk]

Hi Vincenzo, have you ever used lardo in your recipes? My local store had one without a single strip of red meat on sale recently and I had to try it for a ragù. It melted completely and just left its delicious flavor.

[@superdrunkdnb]

Have to try this! I should have some Safron left from my Paella.

[@vincenzosplate]

I hope you enjoy 😊

[@tunnus.123]

Great.

[@vincenzosplate]

Glad you liked it 😊

[@emilag.4191]

Just perfect ❤ Better than carbonara? I'm affraid so :D

[@shaneslater1000]

Watching this video tonight on the big television 📺

[@vincenzosplate]

Thanks for the support 😊

[@planetmirror2090]

Hey Vincenzo love your channel! Can you make a pasta Primavera without dairy plz 🙏 🇮🇹 🇮🇹 🇮🇹

[@vincenzosplate]

I have plenty of dairy free pastas in my website! You should check out www.vincenzosplate.com 😊

[@andreszhoutsang9645]

Now Vinzenzo, what do you think about fideuá?. Definitely an interesting way to prepare pasta.

[@ChrisWilson-d8k]

Really enjoy your channel. Say, my father (southern Italian) used to make this dinner but i never got the recipe. Basically he cooked a whole chicken. I'm unsure if he cooked it whole or cut it into pieces. I do know that there were stewed(?) tomatoes and mushrooms and that he'd serve the dinner with pasta placed on a big platter then he'd put the chicken OVER the pasta...and there would be the stewed tomatos and mushrooms. It was very oily and I think he may have used some sort of white wine...all I know is that the pasta was very slick and the chicken fell off the bones. It was NOT a tomato based dish though. Nothing like a cacciatore! Does this sound familiar to you? I WISH I knew what it was. Maybe it was just an invention by my father? I WOULD LOVE to know what this dish was and how to make it. THANK YOU!!!!!

[@fillistine]

Scrape scrape dance😂❤

[@vincenzosplate]

😂😂😂

[@sethkinman9597]

can you make a video recipe on pasta con la nduja?

[@alexlewis8468]

As someone that thinks carbonara is nice, but somewhat overrated 😮 , I really like the look of this - garlic and butter for the win!!!! Vincenzo, would love to see some 'al forno' style dishes from you, especially as the we go into the colder seasons. Thanks for all the great dishes you bring to us - in the past, pasta was never something that I gravitated to, but your videos have changed that!

[@Jan-yc2lr]

Butter makes everything butter. --Chef Jean Pierre

[@vincenzosplate]

😂😅

[@ImInLoveWithBulla]

I’m assuming you’ve seen the Guga Carbonara burger video. We all need you to try that.

[@prapanthebachelorette6803]

We’re having an episode of Vincenzo’s pan today 😂🎉

[@vincenzosplate]

Hahaha did you enjoy it?

[@Michael_Brock]

Don't get Vincenzo started. Now we'll have his 2nd channel Vincenzo pan, weekday-ing , easy 1 pot cooking, half hour, with some hacks and cheats Vs the authentic long cook weekending.

[@SuperDalton72]

Have heard Bon apetito and Bon apetit . But the real is Bon apetite like happy hungry eating bless from the servers from Rome.. update me if i am wrong, Love your channel..

[@vincenzosplate]

We usually say Buon Apetito in Italy 😂

[@SuperDalton72]

@@vincenzosplate Today we know wher the word Apetit comes from when your hungry.. its used globaly but not so cummon any more..type have a nice meal eating.Apetit is just used how good or bad your apetite is when eating home.. so its just italian resturants that still use the old real word,

[@Antonio-tu7ei]

Can we add olive oil instead of butter

[@karstensiegmarsson5304]

Can I literaly add peas, too? ...excellent ....asking for a friend 🤣🤣🤣

[@vincenzosplate]

It's not a carbonara but I still don't think peas would add anything to this recipe

[@steyer67]

❤❤❤

[@vincenzosplate]

❤❤

[@HerrBrutal-bl2fk]

Personally, I enjoy saffron in all kinds of savoury dishes, but here in Sweden some people think saffron only belongs in desserts and pastries. This is probably because we traditionally eat a lot of so called lussekatter, saffron buns, on December the 13th as a way to celebrate the Sicilian saint Lucia of Syracuse/St. Lucy (Santa Lucia in Italian). In general Protestants of course don't celebrate Catholic saints, but we love these St. Lucy saffron buns so much! I'd say we are often the most tolerant and open-minded towards food when we are children and as we grow older many of us grow more rigid, narrow-minded and even intolerant towards various culinary concepts. Some are actually downright hostile and claim things like "No cream in carbonara!" 😂

[@vincenzosplate]

Thank you for sharing your opinion about the use of saffron in dishes.

[@Sharon46T]

Woah Vincenzo! 😲 That’s a controversial statement to make!! 😂 (All carbonara lovers in the UK and elsewhere have just choked on their drinks) 😂

[@vincenzosplate]

Hahaha I know I may have made some people mad 😂

[@joeyishere9498]

I feel like you could make and rate all Fast Food Pizza(Pizza Hut, Domino, Papa John, Papa Jino and Little Caesar)

[@brahmpayton334]

It looks like a great plan, ordering saffron now. But my man, there can be more pecorino!

[@vincenzosplate]

Ahaha you are also a pecorino fan like me?! And yes you should definitely make this pasta!

[@gthefolf9932]

3:15 a little tip vincenzo. When scraping things off of a cutting board like that I recommend you either use a bench scraper or flip the knife upside down and use the top of the knife. The top of the knife is duller, making it so it doesn't skid as much across the cutting board, also you won't damage the sharp edge of the knife or your cutting board

[@vincenzosplate]

Thank you so much for sharing this tip with me my friend, I appreciate it 😊

[@chmielkorn]

Vincenzo please make a video with Spaghetti alla Nerano!

[@Sharon46T]

A little bit of oil with the butter stops it from burning 👍 (Maybe add the guanciale oil at the same time as the butter)

[@vincenzosplate]

Thanks for sharing this tip! 😊

[@maylinde986]

I am a meat eater, but I think the guanciale would be to overwhelming for me in that dish. The saffron is so prescios .. Like you suggested I would prefer a light vegetable

[@breezeb8720]

Vinchenzo my wife says you are getting too “big” to eat pasta now!!!😂 ❤

[@vincenzosplate]

Oh nooo!!! But you can see that I love food 😂