Saffron Spaghetti Alla Carbonara

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 wine
• 1 teaspoon turmeric
• 2 egg yolks
• black pepper
• 1 cup pecorino cheese, grated
• 1/2 cup flat leaf parsley, coarsely chopped

Recipe

• 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.