Prep 10 mins
Cook 15 mins
I saw Rachael Ray make this on Food Network the other day, and it looks absolutely fabulous! I was recently introduced to Carbonara by my Italian boyfriend's mom, and it was so good. I cannot wait to make this take on Carbonara.
- 1⁄4 teaspoon saffron (about 2 pinches)
- 1 lb spaghetti, thick (Barilla is best)
- 3 tablespoons extra virgin olive oil
- 1⁄3 lb pancetta, cut like thick bacon at deli counter then diced in your kitchen
- 4 garlic cloves, minced
- 1⁄2 cup dry white wine
- 1 teaspoon turmeric
- 2 egg yolks
- black pepper
- 1 cup pecorino cheese, grated
- 1⁄2 cup flat leaf parsley, coarsely chopped
- Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes.
- Bring a large pot of water to a boil, salt the water and cook pasta to al dente. (Heads up! Reserve a half cup of starchy cooking water just before you drain spaghetti).
- While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. Add pancetta and cook until just about crisp, 4 to 5 minutes.
- Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant.
- Stir in wine and turmeric.
- Beat eggs with starchy cooking water.
- Drain pasta and add to the skillet.
- Pour saffron water over the pasta and toss to combine, season with pepper.
- Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat.
- Toss the spaghetti to coat evenly in golden sauce.
- Top with additional cheese and parsley. Serve immediately.
This is wonderful! I made it for my husband's birthday and it was a treat! I used chicken broth instead of water with the saffron. Also added chopped onions with the garlic and peas into the pasta the last minute of cooking. YUM-O!