Best 2 Saffron Spaghetti Alla Carbonara Recipes

Welcome to the ultimate guide to creating the perfect saffron spaghetti alla carbonara. As a harmonious blend of flavors and textures, this classic Italian dish is adored by pasta enthusiasts worldwide. In this article, we will guide you through the steps of crafting a truly exceptional saffron spaghetti alla carbonara. From selecting the finest ingredients to understanding the nuances of combining them, you will discover the secrets to creating a dish that will tantalize your taste buds and leave you craving for more. Whether you are a seasoned chef or a culinary novice, this comprehensive guide will empower you to prepare a saffron spaghetti alla carbonara that will impress even the most discerning palate. So, gather your ingredients and prepare to embark on a culinary journey that promises an unforgettable taste experience.

Let's cook with our recipes!

SAFFRON SPAGHETTI ALLA CARBONARA

Saffron Spaghetti alla Carbonara image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 41m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 teaspoon saffron, 2 pinches
Salt
1 pound thick spaghetti, such as Barilla brand
3 tablespoons extra-virgin olive oil
1/3 pound pancetta, cut like thick bacon at deli counter then diced
4 cloves garlic, grated or finely chopped
1/2 cup dry white wine
1 teaspoon turmeric
2 egg yolks
Black pepper
1 cup grated pecorino cheese
A generous handful fresh flat-leaf parsley, finely chopped

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.

SAFFRON SPAGHETTI ALLA CARBONARA

Saffron Spaghetti Alla Carbonara image

I saw Rachael Ray make this on Food Network the other day, and it looks absolutely fabulous! I was recently introduced to Carbonara by my Italian boyfriend's mom, and it was so good. I cannot wait to make this take on Carbonara.

Provided by Barbell Bunny

Categories Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 teaspoon saffron (about 2 pinches)
salt
1 lb spaghetti, thick (Barilla is best)
3 tablespoons extra virgin olive oil
1/3 lb pancetta, cut like thick bacon at deli counter then diced in your kitchen
4 garlic cloves, minced
1/2 cup dry white wine
1 teaspoon turmeric
2 egg yolks
black pepper
1 cup pecorino cheese, grated
1/2 cup flat leaf parsley, coarsely chopped

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.

Tips:

Use high-quality ingredients for the best flavor. This means using fresh eggs, good quality Parmesan cheese, and real saffron.

Be careful not to overcook the eggs. They should be cooked through, but still creamy.

If you don't have saffron, you can use a pinch of turmeric instead. However, the flavor will be slightly different.

Serve the pasta immediately after cooking. This is when it is at its best.

Conclusion:

Saffron spaghetti alla carbonara is a delicious and easy-to-make pasta dish that is perfect for a quick and easy weeknight meal. The combination of saffron, Parmesan cheese, and eggs creates a rich and creamy sauce that is sure to please everyone. So next time you're looking for a new pasta dish to try, give saffron spaghetti alla carbonara a try. You won't be disappointed!