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Carbonara with Saffron

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Rachael Ray's Hubby's Fave Pasta
skill level
Easy
time
1-30min
servings
4
cost
$
They say the way to a man's heart is through his stomach. Rachael Ray shares a recipe that her husband enjoys.
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ingredients
  • Salt and pepper 1 pound linguine
  • tagliatelle or egg tagliatelle pasta 1 1/2 cups chicken stock 1/4 teaspoon saffron (2 pinches) 3 tablespoons extra-virgin olive oil (EVOO) 1/3 pound thick-cut pancetta (from the deli counter)
  • chopped into 1/4-inch dice 4 cloves garlic
  • finely chopped 1/2 cup dry white wine 2 teaspoons ground turmeric (2/3 palmful) 3 egg yolks 1/2 to 2/3 cup grated pecorino romano cheese
  • plus more to pass around the table
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Salt 
    1 pound linguine, tagliatelle or egg tagliatelle pasta 
    Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. 
  • 2
    Drain, reserving a ladleful of pasta cooking water. 
  • 3
    1 1/2 cups chicken stock
    1/4 teaspoon saffron (2 pinches) 
    In a small saucepan, bring the chicken stock and saffron to a boil over medium-high heat. Lower the heat and simmer until reduced. 
  • 4
    3 tablespoons extra-virgin olive oil (EVOO) 
    Meanwhile, in a large skillet, heat the EVOO, 3 turns of the pan, over medium heat. 
  • 5
    1/3 pound thick-cut pancetta (from the deli counter), chopped into 1/4-inch dice 
    Add the pancetta and cook until just crisp, 5 minutes. 
  • 6
    4 cloves garlic, finely chopped
    1/2 cup dry white wine
    2 teaspoons ground turmeric (2/3 palmful)
    Stir in the garlic for 1 or 2 minutes, then stir in the wine and turmeric. 
  • 7
    3 egg yolks
    Pepper
    Beat the egg yolks with the reserved pasta cooking water. Add the pasta to the skillet. Pour in the saffron stock and toss; season with pepper. 
  • 8
    Parsley
    1/2 to 2/3 cup grated pecorino romano cheese, plus more to pass around the table
    Turn off the heat and stir in the egg yolks, cheese and parsley. Pass extra cheese at the table. 
 
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