Best Saffron Spaghetti Recipes

SAFFRON SPAGHETTI ALLA CARBONARA

Steps:

• Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes.
• Bring a large pot of water to a boil, salt the water and cook pasta to al dente. Heads up: reserve a half cup of starchy cooking water just before you drain spaghetti.
• While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. Add pancetta and cook until just about crisp, 4 to 5 minutes. Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant. Stir in wine and turmeric. Beat eggs with starchy cooking water. Drain pasta and add to the skillet. Pour saffron water over the pasta and toss to combine, season with pepper. Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat. Toss the spaghetti to coat evenly in golden sauce. Top with additional cheese and serve immediately.

SAFFRON SPAGHETTI ALLA CARBONARA

Steps:

• Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes.
• Bring a large pot of water to a boil, salt the water and cook pasta to al dente. (Heads up! Reserve a half cup of starchy cooking water just before you drain spaghetti).
• While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. Add pancetta and cook until just about crisp, 4 to 5 minutes.
• Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant.
• Stir in wine and turmeric.
• Beat eggs with starchy cooking water.
• Drain pasta and add to the skillet.
• Pour saffron water over the pasta and toss to combine, season with pepper.
• Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat.
• Toss the spaghetti to coat evenly in golden sauce.
• Top with additional cheese and parsley. Serve immediately.

SPAGHETTI WITH CLAMS IN TOMATO-SAFFRON BROTH

Steps:

• In a large dutch oven, heat garlic over medium heat until soft. Add bay leaf,saffron,crushed red pepper.Cook 1 minute or so. Raise heat,add clam broth,wine,tomatoes and cover until bubbling 5-10 minutes. Add clams or mussels cover tightly. Cook about 10-12 minutes until shellfish open. Discard unopened ones. Divide among bowls and sprinkle with parsley.

SAFFRON SPAGHETTI

Steps:

• Preparation: Prepare your saffron by crushing a pinch and soaking in warm water for 10 minutes. Remove the stems from the basil leaves. Tie the basil stems together and put them in a pot of boiling salted water, with a little bit of olive oil and a pinch of the saffron. Add spaghetti noodles and cook per package directions. Chop thinly the basil leaves (save a few for decoration), combine basil and ricotta with a fork, and mix it with the olive oil, the saffron, salt and pepper. When the spaghetti is done, strain and lay the noodles in a hot plate, pour the ricotta with saffron and top with the chopped basil. Mix, and add the last leaves as decoration.