Saffron Spaghetti Alla Carbonara

Recipe by Barbell Bunny
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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