Pasta: Milanese Spaghetti

Photo by Liz G.
Adapted from rachaelrayshow.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelrayshow.com

Ingredients

  • Salt

  • 1

    large pinch saffron

  • 2

    cups chicken stock

  • 1

    pound spaghetti

  • 2

    tablespoons EVOO – Extra Virgin Olive Oil

  • 1/4

    pound pancetta, finely chopped

  • 4

    cloves of garlic, finely chopped

  • 1

    tablespoon orange zest

  • 1/2

    cup dry white wine

  • 2

    tablespoons butter

  • A generous handful of grated Parmigiano-Reggiano cheese, plus some to pass at table

  • 1/4

    cup mint, a handful, finely chopped

  • 1/2

    cup flat-leaf parsley, a couple of handfuls, chopped

Directions

Bring a large pot of water to a boil for the pasta. Add salt. Steep the saffron threads in the chicken stock over medium-low heat. Cook pasta 5 minutes. Reserve 1/2 cup starchy water just before draining, Pasta will be flexible but hard at center. Heat EVOO, a couple of turns of the pan, in a large skillet over medium-high heat. Add pancetta and render 2-3 minutes; reduce heat a bit and add garlic and orange zest; stir a minute more. Add wine, reserved starchy cooking water and the saffron stock. Add drained pasta to the skillet and let it cook until liquid is mostly absorbed, 6-8 minutes (the pasta should remain al dente). Stir in butter, a handful of cheese, the mint and parsley.

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