Saffron Spaghetti Alla Carbonara
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 teaspoon saffron (about 2 pinches)
- salt
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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