Pasta Carbonara with Saffron

It was a rainy day and although it’s summer the heat just wasn’t happening. This Pasta Carbonara with Saffron warmed us up when the weather wasn’t doing the job!    

Pasta Carbonara with Saffron
1 lb angel hair
Extra virgin olive oil
2 – 4 oz pkgs diced Pancetta
5 garlic cloves, minced
2 teaspoons turmeric
pinch saffron
1/2 cup white wine
1 1/2 cups chicken stock
3 egg yolks, slightly beaten
2 tablespoons chopped fresh parsley
1/2 cup fresh Parmesan cheese

Prepare angel hair as package directs – reserving 3/4 cup cooking liquid; drain remaining pasta and put back into pot; set aside. In a skillet, heat pancetta with one or two tablespoons olive oil on medium heat; sauté about 5-7 minutes until crispy. Add in the garlic; sauté a few minutes more. Sprinkle in the turmeric and pinch of saffron then stir in the white wine and chicken stock. In a small bowl combine the egg yolks with the reserved pasta cooking liquid; stir into cooked pasta in the pot. Pour in the pancetta & white wine-chicken stock mixture. Sprinkle in the parsley and Parmesan cheese. Combine well and serve in individual bowls, topping with extra cheese, if desired.



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27 thoughts on “Pasta Carbonara with Saffron

  1. Dear Linda, I love reading your blog. Not only are you a beautiful and adventurous chef, your meals are the best. I’ll bet your Mom was also a great chef. I’m already looking forward to the next meal you prepare for us., Love always, your Dad.

    Liked by 1 person

      1. yes it is! I also like cardamom and it’s expensive too! Very nice and different recipes! I have to try the zucchini as well as the pasta right away! I still have 6 kids at home lots of cooking. hahaha

        Liked by 1 person

      2. 6 Kids! Wow! Good for you 🙂 I have 4 boys…two have graduated college and live on their own far away 😦 and two still live at home…and since they’re older now they love to try new food!

        Liked by 1 person

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