Saffron spaghetti alla carbonara

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
1/4 tsp saffron, 2 pinches
500g thick spaghetti, such as barilla brand
3 tbsps extra-virgin olive oil
300g pancetta, cut like thick rasher bacon at deli counter then diced
4 cloves garlic, grated or finely chopped
4 cloves garlic, grated or finely chopped
120ml dry white wine
1 tsp turmeric
2 egg yolks
Black pepper
90g grated pecorino cheese
A generous handful fresh flat-leaf parsley, finely chopped
1) Place the saffron in a small pot with 250ml 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. 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.

4) 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.

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