Saffron Carbonara

By mrshermes2002

Ingredients

• 1 lb linguini
• 1 1/2 cup chicken stock
• 1/4 tsp saffron
• EVOO
• 1/2 lb pancetta
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tsp turmeric
• 3 egg yolks
• 1/2 cup romano cheese

Preparation

Step 1

Bring a large pot of water to a boil, salt it and add the pasta. Cook for 8 minutes. Reserve 1/2 cup of the pasta water. Drain.

In a small saucepan, bring the chicken stock and saffron to a boil over medium-high heat. Lower the heat and simmer until reduced.

Meanwhile, in a large skillet, heat the EVOO over medium heat. Add the pancetta and cook until crisp. Stir in the garlic and cook 1 minute further. Stir in the wine and turmeric.

Beat the egg yolks with the reserved pasta water. Add the pasta to the skillet. Pour in the saffron stock; season with pepper. Turn off the heat and add the egg yolks and cheese.