Fake Carbonara (Saffron and Ciauscolo Pasta)

Method

1. Cut the ciauscolo into small pieces, removing the skin. Set aside.
2. In a pan over low heat, gently render the ciauscolo pieces until they sweat and release fat. Do not overcook. Remove the ciauscolo from the pan, leaving the fat behind.
3. In a bowl, add the saffron pistils to lukewarm water and let steep to create a yellow infusion.
4. Grate the zest of the lemon, avoiding the white pith.
5. Bring a pot of salted water to a boil and cook the spaghetti until al dente, reserving some pasta water.
6. Halfway through cooking, transfer the pasta to the pan with the rendered ciauscolo fat.
7. Add the saffron infusion and lemon zest to the pan. Cook the pasta in this liquid over low heat, stirring gently, until the pasta absorbs the flavors and the liquid reduces. Add more pasta water if needed to keep it creamy.
8. Once the pasta is cooked and creamy, turn off the heat. Add the reserved ciauscolo pieces back to the pan and toss to warm through.
9. Grate a generous amount of sweet pecorino cheese over the pasta and toss to combine. Add a crack of black pepper.
10. Serve immediately, with extra pecorino on the side.