Saffron and Carrot Spaghetti

Here is a simple and tasty recipe for preparing saffron and carrot spaghetti, with an all-Italian twist.

Ingredients

• 320 g of spaghetti
• 2 large carrots
• 1 packet of saffron (about 0.1g)
• 1 shallot
• 200 ml of cooking cream
• 30 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. To begin, clean and finely chop the shallot and sauté it in a pan with a drizzle of extra virgin olive oil.
2. Meanwhile, clean the carrots and grate them finely. Once the shallot has become translucent, add the grated carrots to the pan.
3. In a small bowl, dissolve the packet of saffron in a very small amount of hot water and pour it into the pan with the carrots and shallot. Let it flavor for a few minutes.
4. Add the cooking cream to the carrots and let it simmer for a few minutes, until the cream has slightly reduced. Adjust with salt and pepper.
5. Bring a pot of salted water to a boil and cook the spaghetti al dente.
6. Drain the pasta, saving some of the cooking water, and transfer it into the pan with the carrot and saffron sauce. Stir by adding a little cooking water if necessary to make it creamier.
7. Finally, fold in the grated Parmesan cheese and serve hot.

Curiosity

Saffron is a very precious spice, known not only for its unique aroma but also for the beautiful golden color it gives to dishes. In this recipe, saffron perfectly combines with the sweetness of the carrots and creates an interesting contrast with the intense flavor of the Parmesan. This dish is a creative variation of the more classic pasta with saffron, which usually involves the use of bacon or speck.

If you want to make the dish even richer and tied to the region, you can add a sprinkle of chopped pistachios as a final garnish, which will add crunchiness and a unique flavor!