Carbonara with Saffron

barbara lentz


Great pasta dish


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top


  • 1 lb
  • 1/2 tsp
    saffron about 2 pinches
  • 1 1/2 c
    chicken stock
  • 2 Tbsp
    olive oil
  • 1/2 lb
    pancetta diced small
  • 6 clove
    garlic minced
  • 1/2 c
    dry white wine
  • 3
    egg yolks
  • 1/2 c
    parsley chopped
  • 1/2 c
    pecorino romano cheese grated
  • ·
    black pepper

How to Make Carbonara with Saffron


  1. Add the chicken stock to a small pan. Add the saffron. Bring to a boil and reduce to a simmer and let simmer and reduce while you cook the pasta. Bring a large pot of water to a boil. Do not salt it. You don't want to have this to come out to salty. Cook pasta until al dente. Keep a scoup of pasta water.
  2. In a skillet add the oil. Brown the Pancetta until crisp. Add the garlic and let cook 30 seconds. Add the wine and let most evaporate. Add the pasta to the pan.
  3. Pour the chicken stock and saffron over the pasta. Stir over med low heat. Temper the egg yolks with the pasta water. Whisk until they are light.
  4. Remove the pasta from the heat and add the eggs and cheese. Toss then fold in the parsley. Serve with extra cheese. Season with black pepper.

Printable Recipe Card

About Carbonara with Saffron

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian

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