Saffron Spaghetti Alla Carbonara

Total Time
25mins
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.

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

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!

JiliBean January 20, 2010

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