1poundlinguinetagliatelle or egg tagliatelle pasta
1 ½cupschicken stock
¼teas saffron
3tbsextra-virgin olive oil
⅓lbsthick-cut baconchopped
4clovesgarlicminced
½cupdry white wine
2teas ground turmeric
3egg yolks
½ to ⅔cupgrated Parmesan cheese
Fresh flat leaf parsleychopped
Instructions
Bring a large pot of salted water to a boil, add the pasta and cook until al dente according to directions on package. Drain, reserving a ladleful of pasta cooking water; set aside to cool.
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 olive oil, over medium heat. Add the bacon and cook until just crisp. Add the garlic and cook for one minute. Stir in the wine and turmeric.
Beat the egg yolks with the cooled pasta cooking water.
Add the pasta to the skillet with the bacon. Pour in the saffron stock and toss; season with pepper. Turn off the heat and stir in the egg yolks, cheese and parsley.
To add a bit more to this pasta, I pan seared a salmon filet in a skillet over medium heat for 2 – 4 minutes on each side for rare. Wrap in foil and let rest until pasta is ready. Fork into bite sized pieces and toss in with the pasta.