Saffron Spaghetti Alla Carbonara
Elevate your pasta night with Saffron Spaghetti Alla Carbonara, a luxurious twist on the classic Italian favorite. This recipe combines velvety egg yolks, crispy pancetta, and a delicate infusion of saffron threads to create a silky, golden-hued sauce that coats every strand of al dente spaghetti. Infused with the aromatic warmth of garlic and a touch of Parmesan, this dish is both indulgent and elegant. Perfectly balanced with a creamy texture and subtle saffron flavor, it’s an ideal dinner option for entertaining or treating yourself. Ready in just 35 minutes, this rich and vibrant carbonara will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 4 large egg yolks
- 60 grams grated Parmesan cheese
- 150 grams pancetta
- 1 clove garlic
- 0.25 teaspoons saffron threads
- 2 tablespoons hot water
- 1 tablespoon extra virgin olive oil
- 1 to taste salt
- 1 to taste black pepper
Instructions
Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook until al dente according to the package instructions.
While the pasta is cooking, place the saffron threads in a small bowl with 2 tablespoons of hot water. Allow the saffron to steep for 5-10 minutes, releasing its color and flavor.
In a medium bowl, whisk together the egg yolks, grated Parmesan cheese, and the saffron water. Mix until smooth, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until it is crispy and golden, about 4-5 minutes.
Peel the garlic clove, smash it with the side of a knife, and add it to the skillet with the pancetta. Let the garlic infuse the oil for about 1 minute, then remove it and discard.
Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
Quickly transfer the hot spaghetti to the skillet with the pancetta. Toss to coat the spaghetti in the pancetta oil.
Remove the skillet from the heat. Slowly pour the saffron-egg mixture over the spaghetti, tossing quickly to coat the pasta thoroughly. Be sure to toss continuously to prevent the eggs from scrambling.
Add a splash of the reserved pasta water, a little at a time, until the sauce reaches your desired creamy consistency.
Season the dish with freshly ground black pepper and adjust the salt if needed.
Serve immediately, garnishing with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 5827 mg | 253% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.2 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 810 mg | 62% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
