Carbonara With Saffron Food

SAFFRON SPAGHETTI ALLA CARBONARA

Steps:

• 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.

SAFFRON SPAGHETTI ALLA CARBONARA

Steps:

• 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 serve immediately.

CARBONARA WITH SAFFRON

Steps:

• Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente. Heads up: Just before draining, reserve a ladle of starchy cooking water.
• While the pasta water comes to a boil, place the saffron in a small pot with the chicken stock. Bring the stock to a gentle boil over medium-high heat, then reduce the heat to a simmer and allow the saffron to steep in the stock as it reduces.
• Meanwhile, heat the EVOO in a large skillet over medium heat. Add the pancetta and cook until just about crisp, 4 to 5 minutes. Add the garlic, stir for a minute or two more, then stir in the wine and turmeric.
• Beat the egg yolks with a ladle of starchy cooking water. Drain the pasta and add to the skillet with the pancetta and garlic. Pour the saffron stock over the pasta, toss to combine, and season with pepper. Turn off the heat, then add the tempered eggs, a couple handfuls of cheese, and the parsley. Toss for 2 minutes to form a thick, golden sauce. Toss the spaghetti to coat evenly. Pass extra cheese at the table.