Rigatoni speck e zafferano - speck and saffron rigatoni pasta

ENGLISH VERSION BELOW   INGREDIENTI
Per 4 Persone 500g di rigatoni 100g di speck a dadini 250ml di panna 1 bustina di zafferano 50g di burro 1 cucchiaio di maizena (amido di mais) Olio sale, pepe Parmigiano Prezzemolo tritato
PREPARAZIONE Fate soffriggere lo speck in una padella abbastanza capiente (padella che utilizzerete per saltare la pasta). In un pentolino fate sciogliere il burro e unitevi la panna, 1 cucchiaio di amido di maizena e lo zafferano, fate bollire per 2 minuti. Lessate la pasta, scolate e fate saltare nella padella con lo speck, unitevi la salsa di panna, una spolverata di parmigiano e terminate con del prezzemolo tritato. ENGLISH VERSION What is speck? Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy. Speck's origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking. The first historical mention of Speck was in the early 13th century when some of the current production techniques were already in use. Südtiroler Speck (Italian: Speck Alto Adige) is now a protected geographic designation with PGI status.[1] In parts of the English-speaking culinary world, the term "speck" refers to Italian speck, a type of prosciutto, rather than German speck, which is identical to the Italian "lardo". The term "speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", a cognate of "bacon".  From Wikipedia INGREDIENTS For 4 People   500g rigatoni pasta 100g Speck ham, diced 250ml cream 1 packet of saffron 50g butter 1 tablespoon cornflour (cornstarch) oil salt, pepper parmesan chopped parsley PREPARATION Fry the Speck ham in a skillet large enough (the pan you use to blow the dough). In a saucepan melt the butter and add the cream, 1 tablespoon cornstarch starch and saffron, boil for 2 minutes. Boil pasta, drain and sauté in the pan with the speck ham, add the sauce of cream, a sprinkling of Parmesan cheese and finished with chopped parsley.