Ingredients

• Salt
• 1 large pinch saffron
• 2 cups chicken stock
• 1 pound spaghetti
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1/4 pound pancetta, finely chopped
• 4 cloves of garlic, finely chopped
• 1 tablespoon orange zest
• 1/2 cup dry white wine
• 2 tablespoons butter
  
• A generous handful of grated Parmigiano-Reggiano cheese, plus some to pass at table
• 1/4 cup mint, a handful, finely chopped
• 1/2 cup flat-leaf parsley, a couple of handfuls, chopped