Saffron Mock Carbonara

The saffron mock carbonara is a variation of the classic carbonara that traditionally includes eggs, guanciale (pork jowl), and Pecorino Romano cheese. In this vegetarian version, the guanciale is omitted, and saffron is introduced to add a touch of originality and color.

Ingredients

• 320 g of spaghetti
• 4 egg yolks
• 80 g of grated Pecorino Romano cheese
• Saffron powder (a pinch) or stigmas (a few threads)
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil
• Optional pasta cooking water

Preparation

1. Bring a pot of salted water to a boil to cook the spaghetti.
2. In a bowl, whisk the egg yolks and add the grated pecorino, mixing to obtain a cream. Also add the saffron powder or previously dissolved stigmas in a bit of hot water, to release their aroma and color.
3. Cook the spaghetti according to the package instructions, keeping them al dente. Reserve some of the cooking water before draining.
4. Over turned-off or very low heat, pour the spaghetti back into the pot, add a drizzle of extra virgin olive oil and the cream of yolks and pecorino. Mix quickly, adding a bit of the cooking water if necessary to keep it creamy.
5. Adjust the salt and pepper, continuing to stir carefully.
6. Serve the saffron mock carbonara immediately, possibly adding more saffron powder and grated Pecorino Romano to taste.

Curiosity

Saffron was known since ancient times for its bright color and aromatic properties. It is also called “red gold” due to the difficulty in harvesting it and the high number of flowers required to produce just a few grams of the spice.

This recipe is perfectly suited for those who desire a rich and tasty dish without using animal-based ingredients (aside from the egg), including a touch of sophistication thanks to the saffron. Bon appétit!