Campanelle Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Cook 12 oz campanelle according to package directions until al dente (usually 9–11 minutes). Reserve about 1 cup (240 ml) of pasta cooking water before draining the pasta.

Prep zucchini and aromatics: Trim and halve the zucchinis lengthwise, then slice into 1/4-inch half-moons. Finely slice or mince 2 garlic cloves. Stack basil leaves, roll and thinly slice (chiffonade). Zest 1 tsp lemon if using; set aside.

Sauté zucchini: In a large sauté pan over medium-high heat, add 1 tbsp olive oil. When shimmering, add the zucchini in a single layer (work in batches if necessary) and cook without moving for 2 minutes to get some color, then stir and cook another 2–3 minutes until tender but not mushy. Season lightly with a pinch of the salt. Remove zucchini from pan and set aside.

Crisp the pancetta: In the same large sauté pan over medium heat, add the diced pancetta (no extra oil needed if pancetta is fatty; if very lean, add 1 tsp olive oil). Cook, stirring occasionally, until fat renders and pieces are crisp, about 6–8 minutes. Remove most of the rendered fat if there is excessive oil, leaving about 1–2 tbsp in the pan.

Add garlic and pepper: Reduce heat to medium-low and add the minced garlic to the pancetta. Cook 30–45 seconds until fragrant (do not brown). Add 1 tsp freshly ground black pepper and stir.

Bloom saffron: Place 1/4 tsp saffron threads in 1 tbsp hot water and let sit for 5 minutes to extract color and aroma.

Deglaze: Pour 60 ml dry white wine into the pan with pancetta and garlic, scraping up any browned bits. Let the wine reduce by half, about 2 minutes.

Make saffron cream: Pour in 1 cup heavy cream and the saffron with its soaking liquid. Bring to a gentle simmer, then reduce heat to low and simmer 3–4 minutes until slightly thickened. Stir in 30 g grated Parmesan until melted and combined. Taste and adjust seasoning with up to 1 tsp salt (be conservative because pancetta and cheese are salty). If the sauce is too thick, loosen with some reserved pasta water, 1–2 tbsp at a time, to reach a saucy consistency.

Combine: Add the drained pasta and cooked zucchini to the saffron cream in the pan. Toss gently over low heat to coat, adding reserved pasta water a few tablespoons at a time as needed to emulsify and create a silky sauce (use 60–120 ml total as needed). Cook together 1–2 minutes so flavors marry.

Finish with basil and lemon: Remove from heat and stir in most of the sliced basil (reserve a few leaves for garnish) and the lemon zest if using. Drizzle 1 tbsp extra-virgin olive oil and adjust seasoning with black pepper and salt to taste.

Plate and top with burrata: Divide pasta among 4 warm plates (serves 4). Tear open 2 balls of burrata and place half a ball on each portion (or arrange torn pieces across plates). Spoon any remaining cream from the pan around the pasta.

Garnish and serve: Scatter remaining basil leaves over the dish, drizzle a touch more extra-virgin olive oil if desired, and finish with a grind of black pepper. Serve immediately so the burrata remains creamy.