Elevate dinnertime with our authentic northern Italian pasta recipe; Paccheri with Panna da Cucina, Speck, and Saffron. We were introduced to this dish during our time in northern Italy. This is a Simple yet Elegant Northern Italian Delight you will love!
Get ready to savor the simple elegance of a northern Italian pasta, with our Paccheri with panna, Speck e Zafferano recipe. This northern Italian pasta dish is a testament to the region’s love of understated flavors. The large, tube-shaped Paccheri pasta is the perfect vessel for a creamy sauce infused with smoky Speck and vibrant saffron. Without the usual tomato base, this dish offers a surprisingly light and refreshing taste experience.
We recently discovered this delightful northern Italian pasta toward the end our trip to Italy while dining at a small bistro in Milan. This elegant pasta features a rich, creamy sauce infused with aromatic saffron and smoky, savory Speck. Topped with crispy breadcrumbs made from stale bread, this dish offers a delightful contrast of textures and flavors. The large, tubular Paccheri pasta perfectly complements the creamy sauce. We’re excited to introduce this unique and delicious Italian dish to American palates.
Indulge in this rich, silky sauce that’s as easy to make as it is delicious. You can prepare the sauce while your pasta water boils, making it a perfect choice for a quick weeknight dinner. But don’t be fooled by its simplicity; this dish is elegant enough to grace any special occasion.
Pacceri with Panna, Speck and Saffron- Not a Traditional Italian American Pasta
Italian-American pasta dishes are renowned for their bold flavors and generous portions. Many of these dishes, like spaghetti and meatballs or lasagna, feature rich tomato-based sauces known as pomodoro. However, it’s interesting to note that these types of sauces aren’t commonly found in Milan or regions like Piedmont and other parts of Northern Italy. And while Fettuccine Alfredo might seem like a classic Italian dish, it’s actually an Italian-American creation that doesn’t have a counterpart in traditional Italian cuisine.
What are northern Italian pasta sauces made of?
Should you visit northern Italy, be prepared to be surprised by Piedmontese or Lombard cuisine! While American palates are accustomed to tomato-based dishes, you’ll find that tomatoes are a rare ingredient in this region, or used as an accompaniment. The only exception is the meaty ragu, which contains more meat than tomato. Other than that, you might spot a lone cherry tomato in a sauce here and there.
In addition to this recipe, expect to see meats, stuffed pastas, risotto and butter used in the meals within these regions. Tajarin, an egg pasta similar to tagliatelle often made with butter and topped with tartufo, or plin, a small pasta stuffed with meat and a light butter sauce are other common dishes in this region. If you see a menu in this region loaded with full-blown pomodoro sauces, chances are you’ve stumbled upon a tourist trap.
Upon tasting this Paccheri dish, our American palates incorrectly assumed the sauce was created with heavy cream, cheese or a combination. Inquiring as to its composition we were surprised to learn it was a unique milk based sauce not commonly found in the United States. Upon returning home and inspired to recreate this amazing dish we reached out to chef Jeanluca from Vensi Bistronomia in Alba (@vensi_bistronomia Instagram) whom we befriended during our stay in Italy. Jeanluca and his wife offer cooking classes in Alba that we signed up for and truly enjoyed while there. If you visit this region, we highly recommend making time for a cooking class at Vensi!
Jeanluca surprised us by revealing that the creamy sauce was milk-based, not a béchamel as we initially thought. Instead, it was made with panna da cucina, a unique Italian cooking cream. Jeanluca advised us that while a béchamel can be a decent substitute, using panna is the authentic way to prepare this dish. We couldn’t find panna da cucina in a regular supermarket, but we were able to locate it at an Italian market and on Amazon.
What is Panna da Cucina?
Panna da cucina is a milk-based cream that’s commonly used in Northern Italian cuisine. In Italy, there’s a clear distinction between panna da cucina (for savory dishes) and panna da montare (for whipping cream and desserts). Panna da cucina is thicker and unsweetened, making it perfect for enriching sauces and soups. While it might be challenging to find in the US, you can easily purchase it online with the link provided below in the recipe card.
Prior to our trip to northern Italy we were completely unfamiliar with panna. Now, we can’t imagine our kitchen without it! This incredible cooking cream is a staple in many Northern Italian dishes. It’s incredibly versatile and can be used to create rich, creamy sauces for pasta, meat, or seafood. The best part is that panna, while not a truly “healthy” dietary option, is much lower in fat than heavy cream or whipping cream, making it a better option for those who want to indulge with less guilt.
What is Speck
Hailing from the Northeast Italian region near the Dolomites, speck is a unique cured and smoked ham. Often mistaken for prosciutto or pancetta, speck boasts its own distinct flavor profile and preparation method. This unique meat blends the best of both worlds: the Mediterranean curing process and the Northern and central European smoking technique. Its geographical origin, nestled between these two regions, perfectly explains its unique character
How is Speck Different from Prosciutto and Pancetta?
There are many different types of prosciutto, but Prosciutto di Parma is perhaps the most famous. All varieties of prosciutto are made from the hind leg of a pig and undergo a curing process that results in a velvety texture and a delicious combination of sweet and salty flavors
Pancetta, a cured pork belly, is the Italian counterpart to American bacon. While similar in origin, pancetta undergoes a distinct curing process that elevates its flavor and cost. Unlike bacon, pancetta is typically cooked before consumption.
Speck, a proud Italian cured meat hails from the hindquarters of carefully selected pigs that adhere to specific dietary requirements. Once selected, the meat is generously rubbed with a unique blend of salt, pepper, and proprietary spices. This flavorful mixture infuses the meat during a three-week marination period. Next, the meat is slowly smoked outdoors at temperatures below 70°F. The final step in the process involves a curing period that can last up to five months.
While these three cured meats share some similarities, each boasts its unique qualities. Speck and prosciutto both originate from the hindquarters of the pig, but speck’s distinctive curing and smoking process sets it apart. Pancetta, sourced from the belly of the pig, shares more similarities with bacon, though its curing process elevates its flavor.
Each of these cured meats offers its own unique culinary versatility. Prosciutto and speck are often enjoyed as appetizers on a charcuterie board, paired with cheeses and fruits. They can also be cooked and added to pastas or pizzas. Pancetta, on the other hand, is typically cooked before consumption. It’s a fantastic ingredient for pasta dishes, egg dishes, and can even be rendered into a base for various recipes. Prosciutto and speck are not as fatty, so when cooled will not render a fatty base.
How do I Make this Authentic Northern Italian Pasta
Here is how to indulge in this simple and elegant pasta that bursts with flavor and texture. The rich, velvety sauce, infused with the delicate aroma of saffron, clings to each strand of al dente pasta. The crispy breadcrumbs add a satisfying crunch, while the speck provides a salty yet savory counterpoint. Every bite is a luxurious experience.
Ready to impress without the stress? This dish is simple yet sophisticated! All you need to do is crumble some bread, slice the speck, and let the pasta water boil. In the meantime, whip up the heavenly saffron sauce. Simple, yet stunning. It’s up to you if you let your guests know this elegant dinner qualifies as a meal under 30 minutes!
First, let’s prep the speck: Cut it into thin, small rectangular pieces.
Next, get your pasta water boiling. While that’s heating up, add a drizzle of olive oil to a pan and brown the speck. Set the crispy speck aside and add the grated onion and garlic to the pan. Add some additional olive oil if necessary.
After a minute or two, return the speck to the pan and turn off the heat. Now, it’s time for the sauce. Add the creamy panna da cucina (a type of Italian cooking cream) and a pinch of fragrant saffron to the pan. Tip: If you can’t find panna da cucina, you can often find it in Italian markets or online by clicking here. Slowly mix the panna, speck, onion and garlic and allow the flavors to meld.
Once your pasta water is boiling, add the paccheri pasta. Cook it for a minute or two less than the package instructions, as we want it al dente. Note: Paccheri is a large, tube-shaped pasta, often found in Italian markets or online by clicking here.
When the paccheri is ready, remove a cup of pasta water, then drain the pasta and add to the sauce. Add some of the pasta water to allow the sauce to stick to the pasta and reach the correct consistency. Add salt and pepper to taste.
To serve, add the Paccheri to a bowl and sprinkle the bread crumbs on top and some pecorino Romano. Enjoy this amazing northern Italy classic in your own kitchen!
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- Authentic Northern Italian Pasta Paccheri Recipe
Easy Authentic Northern Italian Pasta
4
servings10
minutes20
minutesOur authentic yet simple and elegant northern Italian pasta, inspired by our adventure.
Ingredients
1 Pound Paccheri
1-2 Tbs salt
1 Tbs extra virgin olive oil
3 Oz speck, sliced then and cut into small rectangular pieces
1 Small onion, grated or finely diced
1 Clove garlic, grated
1 Tbs saffron threads, rubbed into a powdery consistency
200 ml panna da cucina, small package.
2-3 Slices stale bread, make into course crumbs with knife or food processor
Directions
- Bring a large pot of salted water to a boil. Generously salt the boiling water and add the Paccheri. You can use a different shape but this shape is truly authentic.
- While water is heating, heat olive oil in pan and add the speck. Brown the speck but be careful not to burn. Remove from the pan. Add some olive oil to the pan and add the grated onion and garlic. Keep temperature just high enough to get a slow sizzle, you can’t burn this. After a minute or two turn heat to low or low-medium and return the speck to the pan.
- Add the panna da cucina to pan then the saffron. Warm the panna.
- Cook Paccheri until al dente, 1-2 minutes shorter than package advises to cook. Remove a large mug of pasta water from the pot and set aside. Drain pasta when Al dente.
- Place pasta into the panna and combine. Add some of the pasta water and mix until well combined. Add additional pasta water for a creamier consistency. Top with bread crumbs and pecorino romano.
Notes
- Speck can be very salty to some who have never had it. Reduce the amount in recipe to 2 oz if you are new to this cured meat.
- As an Amazon affiliate we may earn on qualifying purchases.
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