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