Saffron Spaghetti Alla Carbonara Recipes

SAFFRON SPAGHETTI ALLA CARBONARA

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.

SPAGHETTI ALLA CARBONARA

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
• Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
• Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

CARBONARA WITH SAFFRON

Steps:

• Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente. Heads up: Just before draining, reserve a ladle of starchy cooking water.
• While the pasta water comes to a boil, place the saffron in a small pot with the chicken stock. Bring the stock to a gentle boil over medium-high heat, then reduce the heat to a simmer and allow the saffron to steep in the stock as it reduces.
• Meanwhile, heat the EVOO in a large skillet over medium heat. Add the pancetta and cook until just about crisp, 4 to 5 minutes. Add the garlic, stir for a minute or two more, then stir in the wine and turmeric.
• Beat the egg yolks with a ladle of starchy cooking water. Drain the pasta and add to the skillet with the pancetta and garlic. Pour the saffron stock over the pasta, toss to combine, and season with pepper. Turn off the heat, then add the tempered eggs, a couple handfuls of cheese, and the parsley. Toss for 2 minutes to form a thick, golden sauce. Toss the spaghetti to coat evenly. Pass extra cheese at the table.

CHEF JOHN'S SPAGHETTI ALLA CARBONARA

Steps:

• Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
• Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
• Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
• Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
• Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

SPAGHETTI ALLA CARBONARA

Steps:

• Cook spaghetti according to package directions.
• Meanwhile, put butter and olive oil in small skillet over medium high heat.
• When butter has melted, add the pancetta (i prefer to use bacon) and cook until it is well browned but not crisp.
• Add the white wine and continue cooking until it has been reduced by about half.
• Remove from heat and set aside.
• In a mixing bowl (large enough to hold the pasta) lightly beat egg yolks with the grated cheese, parsley, pinch of salt, and a generous amount of fresh black pepper.
• When pasta is cooked, drain it and add to the mixing bowl containing egg yolks and cheese.
• Toss until pasta is coated, then add the hot pancetta mixture.
• Toss again then serve at once.