Real Recipes From Real Home Cooks ®

carbonara with saffron

Recipe by
barbara lentz
beulah, MI

Great pasta dish

yield 6 -8
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For carbonara with saffron

  • 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.

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