Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Saffron Spaghetti Alla Carbonara Recipe
    Lost? Site Map

    Saffron Spaghetti Alla Carbonara

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Barbell Bunny's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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).
    3. 3
      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.
    4. 4
      Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant.
    5. 5
      Stir in wine and turmeric.
    6. 6
      Beat eggs with starchy cooking water.
    7. 7
      Drain pasta and add to the skillet.
    8. 8
      Pour saffron water over the pasta and toss to combine, season with pepper.
    9. 9
      Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat.
    10. 10
      Toss the spaghetti to coat evenly in golden sauce.
    11. 11
      Top with additional cheese and parsley. Serve immediately.

    Browse Our Top Spaghetti Recipes

    Ratings & Reviews:

    • on January 20, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Saffron Spaghetti Alla Carbonara

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 570.7
     
    Calories from Fat 126
    22%
    Total Fat 14.0 g
    21%
    Saturated Fat 2.4 g
    12%
    Cholesterol 94.4 mg
    31%
    Sodium 16.0 mg
    0%
    Total Carbohydrate 88.0 g
    29%
    Dietary Fiber 4.0 g
    16%
    Sugars 2.4 g
    9%
    Protein 16.5 g
    33%

    The following items or measurements are not included:

    pancetta

    pecorino cheese

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites