Saffron Spaghetti Alla Carbonara
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
46
Spice
63
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Saffron (2 pinches)1
Salt3 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (grated or finely chopped)1 cup
White Wine (dry)1 tsp
TurmericDirections:
1
Place the saffron in a small pot with 1 cup cold water
2
Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes
3
Bring a large pot of water to a boil, salt the water and cook pasta to al dente
4
Heads up: reserve a half cup of starchy cooking water just before you drain spaghetti
5
While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat
6
Add pancetta and cook until just about crisp, 4 to 5 minutes
7
Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant
8
Stir in wine and turmeric
9
Beat eggs with starchy cooking water
10
Drain pasta and add to the skillet
11
Pour saffron water over the pasta and toss to combine, season with pepper
12
Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat
13
Toss the spaghetti to coat evenly in golden sauce
14
Top with additional cheese and serve immediately