Pasta Carbonara with Saffron

Pasta Carbonara with Saffron

This saffron carbonara is bold, creamy, and surprisingly easy to pull off. We add salmon to bring a luxe upgrade, but even solo, the dish holds its own with layers of comforting flavor.

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Course: Dinner

Cuisine: Italian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 164kcal

Author: Kita Roberts

Ingredients

1 pound linguine - tagliatelle or egg tagliatelle pasta
1 1/2 cups chicken stock
1/4 teas saffron
3 tbs extra-virgin olive oil
1/3 lbs thick-cut bacon - chopped
4 cloves garlic - minced
1/2 cup dry white wine
2 teas ground turmeric
3 egg yolks
1/2 to 2/3 cup grated Parmesan cheese
Fresh flat leaf parsley - chopped

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.

Notes

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.

From: Rachael Ray Magazine

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